Capellini Aglio e Olio
Whip up a quick, yet mouth-watering meal with our UPGRAIN® low-carb, high-fibre Mee Kia. We were inspired by the umami-ness of Sakura Ebi & Truffle oil, and used our thin egg-noodles as a pasta twist on Capellini Aglio e olio!
Check out the full ingredient list and recipe below.
Capellini Aglio e Olio
Serves 2
Noodles:
2x 70g of UPGRAIN® ½-carb Fresh Mee Kia
Ingredients:
180ml olive oil
6 garlic cloves (or more to taste)
30g dried sakura shrimp (ebi)
1/2 cup spring onions
Fine sea salt or truffle salt to taste
Black Truffle oil
Shiso leaves or sprouts (for garnishing)
Cooking Instructions:
Thinly slice the garlic, and cut spring onions into 5mm pieces.
Heat oil in a frying pan. Add garlic and cook until pale golden. Remove garlic, leaving as much oil as possible.
Add sakura ebi. Cook until shrimps darken slightly.
Stir in the spring onions, season with sea salt (or Truffle salt), and mix the cooked garlic into the pan. Turn the stove off.
Boil your UPGRAIN® ½-carb Fresh Mee Kia until al dente, using the instructions at the back of the noodle pack. ladle off about 50ml of the noodle water. Drain and return to the pot.
Mix noodles with sakura ebi mixture, adding a little noodle water if needed.
Taste for seasoning, adding more salt if necessary and finishing off with a sprinkle of truffle oil.
Garnish with shiso sprouts or leaves.
Serve and enjoy!
