Crispy Shrimp Chip Wasabi Chicken
20 min
Umami Harmony Noodles: A Global Kitchen Experience
A bold fusion masterpiece combining Italian pasta tradition with Asian umami depth, Mediterranean brightness, and bold American-French-Korean spice profiles. Tender chicken and vibrant vegetables dance in a complex sauce that marries tomato-based Italian foundations with soy-ginger Asian aromatics, finished with Mediterranean olive oil and Korean gochugaru heat.
45 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour4/10
Umami8/10
Spicy5/10
🥄 Texture
The tagliatelle is al dente and coated in a glossy, slightly reduced tomato-soy sauce that clings to each strand. Seared chicken pieces are juicy with a light crust while yellow pepper provides occasional crunch and the finish is silky from the sesame oil.
👃 Aroma
Garlic, toasted sesame oil and soy give a savory, nutty top note while tomato, basil and balsamic contribute bright, herbaceous and slightly sweet-acidic aromas. Warm background spice from gochugaru, smoked paprika and cumin adds subtle smokiness and gentle heat.
🍷 Pairs Well With
Dry rosé or a medium-bodied Sangiovese; alternatively a crisp pilsner or a dry Riesling will balance the spice and acidity.
🥗 Side Dishes
Arugula salad with lemon vinaigrette, crusty garlic bread, or steamed green beans; for a more fusion approach, serve with lightly pickled kimchi or a quick cucumber salad to echo the Asian notes.
Ingredients(19 items)
- 1400 grams tagliatelle pasta
- 2300 grams chicken breast (cut into bite-sized pieces)
- 33 large tomatoes (diced)
- 41 yellow bell pepper (julienned)
- 56 cloves garlic (minced)
- 61/4 cup olive oil
- 73 tablespoons tomato paste
- 82 tablespoons soy sauce (Japanese-Chinese element)
- 91 tablespoon gochugaru (Korean red chili flakes)
- 101 teaspoon ginger powder
- 111/2 teaspoon cumin (Middle-Eastern touch)
- 121/2 teaspoon dried oregano (Mediterranean)
- 131/4 teaspoon smoked paprika (Spanish)
- 142 tablespoons balsamic vinegar (Italian-French)
- 151 teaspoon honey (American comfort)
- 161/2 cup chicken stock
- 17Salt and black pepper to taste
- 182 tablespoons sesame oil (finishing touch)
- 19Fresh basil for garnish (Italian)
Nutrition Information(per serving)
562
Calories
38.2g
Protein
62.1g
Carbs
18.5g
Fat
Instructions
- 1
Bring a large pot of salted water to boil and cook tagliatelle according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- 2
Heat olive oil in a large wok or deep skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- 3
Add chicken pieces to the pan and sear for 3-4 minutes per side until golden brown. Season with salt and pepper.
- 4
Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color.
- 5
Add diced tomatoes and yellow bell pepper. Stir well and cook for 2 minutes.
- 6
Pour in soy sauce, balsamic vinegar, and chicken stock. Stir to combine.
- 7
Add gochugaru, ginger powder, cumin, oregano, and smoked paprika. Mix thoroughly to distribute spices evenly.
- 8
Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until sauce thickens and chicken is cooked through (internal temperature 165°F/74°C).
- 9
Stir in honey and taste for seasoning. Adjust salt, pepper, or spices as needed.
- 10
Add cooked tagliatelle to the sauce and toss gently to coat. If sauce seems too thick, add reserved pasta water a little at a time.
- 11
Drizzle with sesame oil for a final layer of Asian aromatics and nutty depth.
- 12
Divide among serving bowls and garnish generously with fresh basil.
- 13
Serve immediately while hot, allowing the fusion flavors to shine on the palate.
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