Recipe: Vegan Japanese Napolitan Spaghetti with OmniPork Luncheon Meat (feat. Green Common x Lee Kum Kee)
For today's post, our chef reimagines the popular Japanese Napolitan Spaghetti, also known as Ketchup Spaghetti. Ketchup and spaghetti?! Hear us out...
Although the people of Naples will definitely not associate this dish as their own, it soon became a standard lunch across Japanese schools due to it being inexpensive yet filling and also became a comfort food for many grown-ups.
Her thoughts... Available in Japanese cafes and even some local Hong Kong eateries, I must admit that I'm still a little sceptical about this dish. Thanks to the show, Izakaya Bottakuri, I got the courage to give it a try because of how good they made it look. So what made it so attractive? Plating on a cast iron pan and watching it sizzle away as the sauce is poured. I am drawn to creating that effect and it has always been something I anticipated as a kid when visiting a steakhouse.
For this dish, I used #OmniLuncheon which contains 0mg cholesterol and is rich in protein and provides dietary fiber, potassium and calcium. Compared with canned pork counterparts, it has far lower calories, total fat and sodium levels. It is also cruelty-free, non-GMO and Buddhist-friendly, without added hormones, antibiotics or MSG. More importantly, it does not use any carcinogenic nitrate as preservatives.
What you need:
- 200g Spaghetti
- 1 clove Garlic
- 1 pc Shallot
- 3 pc OmniPork Luncheon Meat
- ¼ pc Green Bell Pepper
- ½ pc Yellow Bell Pepper
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp Non-dairy milk of your choice (optional)
- ½ tsp Mushroom Powder by Lee Kum Kee (as I ran out of mushroom at home)
- 1 tbsp Nutritional Yeast
- 2 tbsp Oil (I used Canola Oil* from Mazola)
*Canola oil has a controversial position across the globe. I spent some time speaking to food manufacturers to understand how ingredients are sourced on this side of the world, especially when my culinary training was based in Northern America. See what I have discovered here.
- 8 tbsp Ketchup
- 2 tsp Balsamic Vinegar (Traditionally worcestershire sauce will be used but it is not vegan)
- ½ tsp Brown Sugar
- 4-6 tbsp Reserved Pasta Water
- Pinch Salt and Black Pepper
- Boil pasta: Bring a large pot of water to a boil. Cook the pasta beyond al dente texture. We are aiming at a slightly overcooked pasta for this version. It took me about 12-15 mins.
- Meanwhile, mince the garlic cloves, slice the shallot and cut the peppers into little triangle shapes.
- Prepare the sauce by adding them into a small bowl. Divide into two bowls.
- Pan-fried luncheon meat: Add in 1 tbsp of oil. Pan-fry each side for about 1 minute. When done, remove from the pan and slice into strips.
- In a pan, heat the oil over medium heat. Add the garlic and onion and saute until golden and fragrant. Optional - If you want the onion to be slightly caramelised, add in ¼ tsp brown sugar.
- When the shallots are wilted, add ½ of the sauce mixture and turn the heat down.
- Add in pepper when it starts to boil.
- Add in the pasta. As soon as the pasta is cooked and drained, add to the pan and toss to combine using chopsticks or tongs.
- Add the plant milk and nutritional yeast and toss to combine.
- To create the sizzling effect, prepare an iron cast pan, pour some oil to warm up the pan. Slowly pout in the pasta into the middle. Wait for about 2 minutes before turning off the heat. Pour in the remaining half sauce carefully on both sides. Serve it when it’s sizzlingly hot!
- Green Common for the OmniPork Luncheon Meat
- Lee Kum Kee for sponsoring the Premium Mushroom Powder
Soulistic is a vegan brand created by Chef and Food Therapist, Tiffany Lau (@soulhookedonfood), as a platform to educate customers about healthier diets over medication by providing products and experiences that create change from within. Read about her story and what led her to start Soulistic here.