Recipe: Pasta with Ketchup

This recipe reflects my heritage.

2 cups elbow macaroni
2 tbs sesame oil
3 tbs mild olive oil
2 garlic cloves, minced
1 egg
2 tsp. soya sauce, plus extra
1/2 onion, chopped
1/4 tsp salt
2 cups vegetables, chopped
(broccoli and bell pepper work well)
1/4 cup ketchup
1/4 tsp sugar
black pepper
cayenne

1. Set the pasta water on high and add the noodles at a full boil, cooking until tender-firm.

2. Meanwhile, heat the oils on medium-high and fry the garlic until pale golden.

3. Crack in the egg and splash on the soya sauce; scramble.

4. When the eggs are no longer liquid add the onion and stir in the salt to dissolve.

5. Add the vegetables, ketchup, and sugar, then some black pepper, cayenne, and extra soya sauce to your taste for hotness and saltiness; stir well to assimilate seasonings and reduce to low afterwards (the veggies should be barely cooked).

6. Mix in the freshly drained pasta; taste to adjust seasonings and enjoy hot and crisp.

A dish similar to this is popular in Thailand.