Asian Noodles with Wasabi, Mini Corn and Carrots

Ingredients

• 400 g Wasabi Tagliatelle
• Salting
• 100 g shiitake mushrooms
• 150 g Carrots
• 150 g sugar snap peas
• 1 yellow bell pepper
• 100 g soy sprouts
• 2 Spring Onions
• 1.5 cm fresh ginger
• sesame oil
• 150 g pickled corn kernels (in jar)
• 1 tbsp soy sauce
• pepper (from grinder)

Instructions

1. 1.

   Cook the noodles in boiling salted water until al dente.

2. 2.

   Clean the mushrooms and rub them with a kitchen towel. Peel the carrots and cut them diagonally into thin slices. Rinse, trim and blanch the sugar snap peas for 2 minutes in boiling water, drain, shock in cold water and let dry. Wash the bell pepper, halve it, remove seeds and white membranes, and slice into thin strips. Place soy sprouts in a sieve and rinse with hot water, then drain well.

3. 3.

   Wash the spring onions, trim them, cut lengthwise and crosswise into quarters, and separate the layers.

4. 4.

   Peel the ginger, finely chop it and stir-fry it with the vegetables in a hot wok using 2 tbsp oil, turning occasionally. Drain the corn kernels well, drain the noodles and mix both into the vegetable mixture. Season with soy sauce and pepper, then serve arranged in small bowls.