Fusilli with green vegetables
Ingredients
400 g BECHTLE Fusilli
For the dressing
10 g ginger
1 clove of garlic
5 tbsp oil
2 tbsp sesame oil
2 tbsp soy sauce
4 tbsp rice vinegar or lime juice
2 tbsp brown sugar
1 tbsp chilli sauce
For the wok-fried vegetables
1 broccoli
1 handful of baby spinach
Peanut oil for frying
Salt, pepper
100 g edamame
2 tbsp black sesame seeds
Preparation
- For the dressing, peel and finely grate or press the ginger and garlic. Mix both with the remaining ingredients to make a homogeneous dressing and season to taste.
For the wok vegetables, divide the broccoli into very small florets, wash and blanch in salted water for approx. 3 mins. Then rinse thoroughly in cold water to stop them cooking. Wash the spinach, shake dry and cut into wide strips.
Fry the broccoli and beans in a little hot peanut oil in a wok. Fold in the spinach at the end.
Cook the noodles according to the packet instructions in plenty of boiling salted water until just al dente, drain and mix with the dressing and spinach in a wok or pan. Season with soy sauce if necessary.
Sprinkle the noodles and wok vegetables with sesame seeds and serve.