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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick side dish with an Asian flair. A change from fried rice. Other vegetables may be used in place of or along with the green onion and bean sprouts, including sliced mushrooms, pea pods, slivered carrots, etc. Any large vegetables should be precooked in a little oil and then added to the pasta mixture. Ingredients:
1 tablespoon sesame oil |
8 ounces dry fettuccine pasta |
1/2 teaspoon soy sauce |
2 green onions, chopped |
3/4 cup fresh bean sprouts |
1 pinch cayenne pepper |
1 pinch ground white pepper |
1 pinch garlic powder |
1 tablespoon toasted sesame seeds |
Directions:
1. Break fettucine noodles in half and place them in a large pot of boiling salted water. Cook until al dente, drain and rinse.
2. Heat oil in skillet or wok over medium heat. Add the soy sauce, green onions, bean sprouts, cayenne, pepper, garlic powder and pasta. Stir and cook for 2 to 3 minutes. Transfer to serving plates and garnish with toasted sesame seeds.
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