This is one of the most strangely delicious mashups we’ve ever tasted. It reminds us of when Japanese Italian restaurants were all the rage in Hawaii (where Cindy’s mom was born and raised) back in the day. Don’t believe us? Search for “Japanese style pasta” or “wafu pasta” (wafu means Japanese-style). It is still a thing!
We’ve created two versions of this recipe—one with chicken and one with mushrooms and peas for vegetarians/vegans. Looking forward to hearing what you all think of it!
This is a singular dish that needs no accompaniment—we suggest serving it on its own, followed by some mango sorbet for dessert.
This is one of the most strangely delicious mashups we’ve ever tasted.We’ve created two versions—one with chicken and vegan/vegetarian. Try them both!
2 lbs boneless skinless chicken breast
2 half oz packs of Thai basil, thinly sliced (OK to substitute with Holy or Italian basil)
3 garlic cloves, minced
1 TBSP olive or vegetable oil
2 TBSP kosher salt
Add chicken breasts, ½ of yellow onion, and 1 TBSP kosher salt. Once boiling, reduce heat to medium and simmer uncovered for 15 minutes.
Once water is boiling, add 1 TBSP kosher salt, 1 TBSP olive or vegetable oil, and lasagna noodles. Cook for 8 minutes or until al dente.
In the same large pot, heat 1 TBSP of olive or vegetable oil over medium heat for 1 minute.
Add minced onion, garlic, and ginger. Cook and stir until fragrant, about 3-4 minutes.
Stir in 1½ cans coconut milk. Cook, stirring occasionally, until the sauce is slightly thickened, about 3-4 minutes.
Add chopped basil and mix until incorporated.
Preheat the oven to 400°F.
Lightly coat a large rectangle baking dish with vegetable oil.
Add a layer of 3 lasagne noodles, then green curry chicken sauce, followed by a layer of peeled carrots, and then mozzarella cheese. Repeat until noodles are used up. Finish with a top layer of mozzarella cheese.