Spagetti "Niku Miso"

Reversing the "Silk Road" or surprising Marco Polo (Spagetti noodle came to Rome from Far East originally...). Here is the Japa-Italian recipe. The mixture of garlic, pepper and a tint of rice wine is just heavenly, and it is simple to cook too. This is something I miss after a long working day!!!

[ I N G R E D I E N T S ]
(Serves 2)

Spagetti x 200 g or so
Several string beans
Shredded garlic and ginger x 1 teaspoon each
Minced pork x 50 g or so
Finely-chopped spring onion
Olive oil x 4 teaspoons
Red pepper
Garlic x some
Sake (Japanese rice wine) x 4 teaspoons
Suger x 1 teaspoon
Miso paste 1 x teaspoon
Oyster source 1 x teaspoon
Ground sesame seeds 4 x teaspoon

[ M E T H O D ]

1) First of all, cook the base paste called "Niku
Miso" (minced pork & miso mix paste):

Fry shredded garlic and ginger in a little oil for a
minute, then add the minced pork, finely-chopped
spring onion and seasoning with sake, sugar, miso,
oyster source and ground sesame seeds. Enjoy the aroma
of the paste and fry them until thicking.

2) Start boiling spagetti & string beans with a
tint of salt.

3) Chop the garlic and red pepper and frying them
slowly in olive oil.

4) Add a little chunk of "niku miso" (as described at
process 1) , then mix a small amount of water (you can
use the boiling water from process 2) - then fry
again. Add boiled spagetti, and mix with a rest of "Niku
Miso"...!!