Tagliatelle with chinese vegetables

Yield: 2 Servings

Measure Ingredient
3 Spring onions; sliced
1 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

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