Sweet ‘n sour noodles

YOU
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (15)

250.00 g pasta — spaghetti, uncooked
1.00 garlic — cloves, crushed
10.00 ml fresh ginger — grated
1.00 leeks — sliced
1.00 red pepper — seeded and diced
oil
1.00 carrots — peeled, julienned
125.00 g baby corn — halved
salt and freshly ground black pepper — to taste
SAUCE
45.00 ml soy sauce
45.00 ml vinegar — wine
45.00 ml sherry
45.00 ml brown sugar — soft
90.00 ml pineapple — juice
15.00 ml cornflour
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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.



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