Trefoil Leaf and Bamboo Shoot Peperoncino

Classic Italian meal subtly flavored with Japanese soy sauce.

Cooking time
2 minutes
Calories
430kcal
Sodium
0.5g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

1 (100 g / 3.5 oz)

1 bunch

150 g (5.3 oz)

1 clove

1/2

2 tbsp

a dash

Directions

  1. Thinly slice the bamboo shoot.
  2. Cut the honeywort in half lengthwise.
  3. Begin to boil the pasta in lightly salted water.
  4. Slowly fry the garlic and red chili pepper in olive oil in a fry pan.
  5. Add 3-4 cups of broth from the pasta to the fry pan. Season with soy sauce and turn off the heat.
  6. Add 3-4 cups of broth from the pasta to the fry pan. Season with soy sauce and turn off the heat.
  7. About 1 minute before (3) finishes boiling, add in (1) and (2) and cook. Remove excess broth from (5) and add to (3) as well.