Instant Noodles! Angel Hair Pasta with XO Sauce

I was home alone one day, feeling hungry and lazy at the same time. Yes, those days do happen. I have a small container of Silverfish, just for this kind of day. This recipe is something I picked up at a promotional cooking class.

Angel Hair Pasta with XO Sauce with silver fish and spring onions

Assuming you have the silver fish ready made, this takes sheer minutes to put together, once the pasta hits the boiling water.

This dish works great as a light meal or as a carb element in a more substantial meal.

The XO sauce adds a spicy kick to the whole dish. The tangy and slightly bitter spring onions cut through the sweetness of the XO sauce. The silver fish adding the hit of savory coupled with another textural crunch element.

Here's what you'll need:
Serves 1 (How many recipes you know says "Serves 1"?)

Silverfish - 1 Pack - washed and drained dry.
Oil for shallow frying the silver fish
2-3 tbsp Light Olive oil or other neutral flavoured oil.(Maybe more if you XO sauce is very dry)
2-3 tbsp XO Sauce
3 Stalks Spring Onion, sliced.
180 - 200 grams Angel Hair Pasta

The Blades

Let's talk about blades! This post is a tip for those of you who are wondering about what knives you need for your kitchen. If you are asking yourself "which blades do I really need to get my kitchen started?" then this Kitchen Tip is for you.

In my humble opinion, you really only need 3 knives. These 3 would be able to cover almost all of the cutting jobs you will ever do in your home kitchen.

I like to call them my 3 primary blades.

From Top to Bottom: 1. Chef's Knife. 2. Paring Knife. 3. Bread Knife.

 First off, the quintessential chef's knife. This will be your best friend in food preparation. This baby will handle over 90% of your cutting jobs in food prep. Invest in the best one you can afford. Most importantly, get one that feels good in your hand. It should feel comfortable and steady while you are holding it. Ideally, the blade should be about 6-8 inches in length.

Breakfast Frittata - My First Post

This is actually like a baked omelette or a quiche without a crust. Don’t limit yourself to cheese, bacon or sausages when filling a frittata. Its actually great for using up leftovers, like meats, prawns and even pasta.

Sausage, Bacon and Red Pepper Frittata

We thoroughly enjoyed this one. The sweetness of the onions and red pepper combined with the saltiness of the bacon and sausages was awesome. The dollops of cream cheese are like a little gooey surprise when you cut into the frittata. Finished off with the crusty crisp top layer of cheese, you get a combination of textures that really takes this dish to another level beyond being just an omelette.

Here is what you'll need for the frittata I made.