Japanese Style Asparagus Spaghetti

Japanese Style Asparagus Spaghetti

A colorful Japanese take on the classic Italian dish.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

160 g (5.7 oz)

4 sticks

1/2 clove

2 slices

1 tbsp

50 ml (1.7 oz)

proper amount


  1. Bring to a boil a good amount of water, add some salt and boil the paste al dente.
  2. Peel the hard skin from the asparagus, cut into 4-5 cm (1.5 in) pieces and boil to slightly firm. Slice the bell pepper into strips, thinly slice the garlic. Cut the bacon into 3 cm (1 in) strips.
  3. Lightly fry the garlic in a fry pan in salad oil. Once an aroma arises, add in the bacon and the bell pepper. Finally add in the asparagus and boiled spaghetti.
  4. Finish by seasoning with tsuyu before serving.

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.


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