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Tagliatelle with ginger, cashew nuts and bean sprouts
Serves 4 as a vegetarian main course

  • 100g bean sprouts
  • 4 tablespoons mild oil
  • 3cm fresh ginger, peeled and finely slivered + extra for grating
  • 2 garlic cloves, chopped
  • 150g leek, very finely sliced
  • 2 tablespoons kecap manis (thick & sweet Indonesian soy sauce)
  • juice of 1 lime
  • 400g tagliatelle
  • 75g cashew nuts, whole or roughly chopped
  • 3 tablespoons sesame oil

Wash and dry the bean sprouts in a salad spinner. Heat the mild oil in a wok and fry the slivered ginger and chopped garlic until fragrant - that will only take a minute. Add the leek and stir-fry for 3 minutes. Add the kecap and the lime juice and remove from the heat.
Bring a large pan of water with 10g salt per litre to the boil. Cook the pasta al dente. Set aside a cup of pasta water and drain the pasta. Over medium heat mix the pasta for 2 minutes with the ginger mixture in the wok, the bean sprouts and the cashew nuts. Keep nice and moist with a little pasta water. Just before serving grate a little ginger over the dish and sprinkle over the sesame oil.

 

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