Wasabi Tagliatelle with Baby Corn and Carrots

Wasabi Tagliatelle with Baby Corn and Carrots
30 min.
45 min.
Ready in


for 4 servings
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
print shopping list

Preparation steps

Step 1/4

Cook pasta in a pot of boiling salted water until al dente.

Step 2/4

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.

Step 3/4

Rinse scallions, trim, cut lengthwise and crosswise into quarters and tear into individual layers.

Step 4/4

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.