Yield: 2 Servings
|3 \N||Spring onions; sliced|
|1 \N||2.5cm. piece fresh ginger grated|
|3 tablespoons||Dark sesame oil|
|75 grams||Baby sweetcorn; sliced|
|50 grams||Water-chestnuts, sliced|
|75 grams||Button mushrooms quartered|
|50 grams||Mange-tout sliced diagonally|
|2 tablespoons||Soy sauce|
|175 grams||Tagliatelle cooked 'al dente'|
This is a kind of western chow mein, quickly and easily prepared. A delicious way to eat tagliatelle, the soft pasta contrasting with the crunchiness of the Chinese vegetables.
Stir-fry the spring onions and ginger gently in the oil for a couple of minutes so that they soften, then toss in the prepared vegetables and stir until they heat through and begin to soften - about 4-5 minutes. Then stir in the soy sauce and heat through again, stirring all the time. Pour this mixture over the hot, drained tagliatelle in a warm serving-dish, toss thoroughly and serve immediately.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias