Sweet 'n sour noodles


Ingredients 16
Servings 4
Time

Ingredients

  • 250
    g
    uncooked spaghetti
  • 1
    clove garlic, crushed
  • 10
    ml
    fresh ginger, grated
  • 1
    leek, sliced
  • 1
    red pepper, seeded and diced
  • oil
  • 1
    carrot, scraped and cut into strips
  • 125
    g
    whole baby corn, halved lengthwise
  • salt and black pepper to taste
  • SAUCE
  • 45
    ml
    soy sauce
  • 45
    ml
    wine vinegar
  • 45
    ml
    sherry
  • 45
    ml
    soft brown sugar
  • 90
    ml
    pineapple juice
  • 15
    ml
    cornflour
 

Method

 
Cook the spaghetti in rapidly boiling salted water until soft. Drain well and set aside. Sauté the garlic, ginger, leek and red pepper in a little oil until soft. Add the carrot and baby corn, season with salt and pepper and stir-fry for about 2 to 3 minutes. Mix all the ingredients for the sauce. Pour over the vegetables and mix well. Stir-fry until the sauce thickens, and then for another 2 minutes. Add the spaghetti and stir-fry until the dish is heated through. Serve immediately.
 

Read more on: starch
 

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