This recipe for Extremely Hot Linguine was submitted by Siti Annisa of Singapore.

Extremely Hot Linguine

250 grams (approximately 10 ounces) linguine (or any pasta of your liking)
4 tablespoons blended fresh RED chilies (finely minced)
2 tablespoons blended onions (finely chopped)
A pinch of blended garlic (1 garlic clove, finely minced)
100 grams (approximately 4 ounces) chicken pieces (seasoned or plain)
6 fishballs, sliced very thinly*
1/4 small cabbage, sliced very thinly
2 tablespoons vegetable oil
1 small green chili
Salt and pepper to taste

1. Cook pasta as directed from the packaging; drain and put aside.
2. Heat oil in frying pan and fry the onions, garlic and chilies until fragrant. And add salt and pepper to taste.
3. Add in the chicken pieces and fishballs and stir-fry until the chicken pieces are cooked.
4. Add in the pasta and stir-fry until heated through.
5. Add in the cabbage and stir-fry until just heated through and slightly limp, yet still brightly green. Do not overcook the cabbage.
6. Cut up the green chili on top of the pasta as garnish. Ready to serve.

Serve 6.

*Available in most Asian Specialty Markets.