A simple, comforting pasta with an Asian twist.
Whole wheat spaghetti adds depth and fiber, bok choy brings freshness and texture, and crispy fried shallots are the ultimate flavor booster that takes this dish to the next level.
Quick, nourishing, and full of character.
Why You’ll Love This Recipe
- ✔ Ready in 20–25 minutes
- ✔ Full of texture and contrast
- ✔ High in fiber
- ✔ Easy to customize (add tofu, chicken, or shrimp)
- ✔ Crispy shallots make it irresistible
Ingredients (Serves 2)
- 180 g (6 oz) whole wheat pasta (spaghetti or linguine)
- 3–4 small bok choy
- 1 medium onion
- 2 garlic cloves
- 1–2 ripe tomatoes (or 150 g canned tomatoes)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp chili flakes (optional)
- Salt to taste
- 2–3 tbsp dried crispy fried shallots
- Freshly ground black pepper
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta until al dente according to package instructions.
Reserve ½ cup of pasta water before draining.
2. Prepare the Bok Choy
Slice the bok choy lengthwise into halves or quarters.
Rinse well to remove any sand near the base.
3. Build the Flavor Base
Heat olive oil in a large pan over medium heat.
Add finely chopped onion and sauté for 3–4 minutes until soft.
Add minced garlic and cook for another 30 seconds until fragrant.
4. Add the Tomatoes
Add diced fresh tomatoes (or canned).
Cook for 3–5 minutes until slightly thickened.
Season with soy sauce, fish sauce, chili flakes, and a pinch of salt.
5. Add the Bok Choy
Place the bok choy into the pan and cook for 2–3 minutes.
It should stay bright green and slightly crisp.
6. Combine with Pasta
Add the drained pasta to the pan.
Pour in a splash of reserved pasta water if needed for a silky texture.
Toss everything together until well combined.
7. Finish with Crispy Shallots
Transfer to serving bowls and generously sprinkle with dried crispy fried shallots.
Finish with freshly ground black pepper.
Tips & Variations
- Add tofu, grilled chicken, or shrimp for extra protein.
- Swap bok choy for spinach or kale if needed.
- Crispy fried garlic works beautifully instead of shallots.
- Add sriracha for extra heat.
Why Crispy Shallots Are a Game-Changer
Across Southeast Asia, dried fried shallots are sold in small packets and used as a universal flavor booster.
They add:
- crunch
- sweetness
- deep caramelized aroma
Sometimes all a simple pasta needs is a spoonful of crispy magic.
