Fool proof food
This is a simple and quick dish to prepare when you are hungry and short of time. The flavours from the Far East and Italy blend well together; remember, it was Marco Polo who allegedly introduced pasta to the western world, bringing it back from China. If you can’t find fresh shiitake mushrooms, use flats.
400g (14oz) Chinese egg noodles
2 tablespoons olive oil
½ garlic clove, crushed
1 red chilli, deseeded and finely chopped
2.5cm (1in) piece of root ginger, peeled and chopped
175g (6oz) shiitake mushrooms, thinly sliced
3 tablespoons pesto sauce.
Bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander and set aside.
Heat the oil in a large frying pan, add the garlic, chilli and ginger and cook for 1 minute. Throw in the shiitake mushrooms and cook for a further 2-3 minutes. Add the cooked noodles and toss with the mushrooms, using a pair of kitchen tongs. Finally, add the pesto sauce and toss again. Place in four serving bowls and serve immediately.
