Kazza the Blank One

I made this in early October the same night I marinated the chicken for the butter chicken.

Everything laid out, 17:55.

I used vermicelli, some wholemeal variety, because Woollies doesn't have short-cut angel hair pasta and couldn't find the long variety (the next time we were at Woollies I did find the long stuff).  Turns out Coles has short-cut stuff. 
Then there's bacon, garlic, onion, cabbage, butter, parmesan, salt and pepper.

Everything prepped.  18:30.

Nagi says to cook the pasta and then make the rest of it.  Here's the bacon going.

The noodles are done already, so toss with some oil and set aside.  Add some onions and garlic.

Add the cabbage and some butter.

Yeah this was dumb.  I'd just time it so the pasta was ready around this point so it wasn't some massive clump.

Add in cheese, salt and pepper and lemon juice.

All done, 19:05 - an hour and ten minutes.

Serve with more parmesan cheese.  There's enough vegegation in this to have it as a main.

It was quite nice and worked well as leftovers.  I'm not entirely convinced about the parmesan cheese in this.  I mean it's good and all, but takes away from the Asian vibe of the dish.  

Is the juice worth the squeeze?
Me: sure, with modifications to procedure.
Stu: sure.