Yield: 2 Servings
Measure | Ingredient |
---|---|
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