Soya Bean Paste Pasta with Medley of Cherry Tomatoes


While there are several places serving up Japanese pasta, I haven’t come across any that incorporates Chinese sauces into pasta. This is my take on it using one of my favorite Chinese sauces, the soya bean paste. The paste, incorporated with sour cream and mustard, adds depth and smokiness to the pasta. The cherry tomatoes add color, crunch and tartness to balance it all off. Serve with pan seared fish on the side for a more complete meal. A simple and fuss free recipe!

Ingredients (Serves 2 to 3)

  • Any type of pasta
  • A handful of cherry tomatoes
  • 1 tableapoon Lee Kum Kee soya bean sauce
  • 1 heaping tablespoon spur paste
  • 150ml of full cream milk
  • 1 teaspoon djion mustard
  • 3 cloves garlic, finely diced
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste


  • Portion out the required amount of pasta and cook as directed on the packaging
  • Drain, leave in a bowl, mix in a teaspoonful of olive oil and set aside
  • Slice the tomatoes into quarters and set aside
  • In a pan, over high heat, add a drizzle of olive oil
  • Add in the garlic and fry until fragrant
  • Add the soya bean paste and mustard, stirring well
  • Add the milk and stir well making sure everything is combined
  • Add the lemon juice and honey, stirring well
  • Add salt and pepper to taste
  • When the sauce in ready, add the pasta and tomatoes before tossing to mix everything together
  • Done!

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