Spaghetti with Spicy Herbs

Ingredients

• Lettuce leaves, Celery slices, herbs salad
• Use thin sliced chicken breast instead of ground beef.
• Omit the meat and add green bean, or sliced mushroom for a meat-free spaghetti.
• 5 garlic cloves
• ½ teaspoon black pepper
• 1 red large chili, sliced
• 1 green large chili, sliced
• 1 bunch of basil (30g), leaves separated
• 300g ground beef
• 350g spaghetti
• 1 head of broccoli (375g each)
• ¼ teaspoon salt
• 2 tablespoons fish sauce
• ¼ teaspoon brown sugar
• 2 teaspoons black soy sauce
• ¼ cup cooking water
• 1 tablespoon vegetable oil
• Cook the spaghetti in a pan of boiling salted water according the packet instructions, then drain, and set aside.
• For the sauce: combine the black soy sauce, fish sauce, and sugar in a small bowl and stir until the sugar is dissolved.
• Meanwhile, trim the tough end of broccoli stalk. Cut the florets into 1-cm florets and finely slice the remaining stalk.
• Place the chili, garlic, black pepper and salt in a food processor and pulse until chopped. Alternatively, you can hand chop them.
• Add the spaghetti, toss in the stir-fry then immediately add the water, swirling it in around the edges and toss until it well coat.
• Transfer to the serving platter. And serve with green vegetables, or top with fresh herbs.
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