- 400 grams Wasabi tagliatelle
- 100 grams Shiitake mushroom
- 150 grams Carrots
- 150 grams Snow pea
- 1 yellow Bell pepper
- 100 grams Soy bean sprouts
- 2 Scallions
- 1 ½ centimeters fresh Ginger root
- Sesame oil
- 150 grams pickled Ears of corn (from a jar)
- 1 tablespoon Soy sauce
- freshly ground Pepper
Cook pasta in a pot of boiling salted water until al dente.
Trim mushrooms and wipe with a paper towel. Peel carrot and cut diagonally into thin slices. Rinse snow peas, trim, blanch for 2 minutes in a pot of boiling salted water, drain, rinse with cold water and drain again. Rinse bell pepper, cut in half, remove seeds and ribs and cut into narrow strips. Rinse soy sprouts in a sieve with hot water and drain well.
Rinse scallions, trim, cut lengthwise and crosswise into quarters and tear into individual layers.
Peel ginger and chop finely. Heat 2 tablespoons oil in a large wok and fry all prepared vegetables while stirring. Drain corn on the cob. Drain pasta. Add corn and pasta to the wok, mix and season with soy sauce and pepper. Serve immediately in bowls.