Ingredients
225g pack Napoleons Bangus Karaage
90g dried spaghetti
2 tbsp olive oil
5 cloves garlic sliced
1 tsp chili flakes
½ lemon juiced
1 tbsp parmesan shaved
1 tsp black pepper
salt to taste
Procedure
- Cook spaghetti according to package instructions or until al dente, save ¼ cup pasta water
- Cook Napoleons Bangus Karaage according to package instructions
- Slice Bangus karaage into small chunks (dice shape)
- Add Olive Oil in a non stick pan, when hot add garlic and chili flakes, saute for 1 minute then add sliced bangus karaage, add cooked pasta, juice of ½ lemon, then season with salt to taste, add 1 tbsp at a time of pasta water if pasta is dry.
- Finish with shaved parmesan cheese and freshly cracked black pepper.
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