Definitely pasta with an oriental flair. Bean sprouts, sesame oil and soy sauce are tossed into freshly cooked fettucine pasta, with a sprinkling of garlic, white pepper and cayenne. And a splash of sesame seeds when you bring it to the table.
INGREDIENTS (for 4 servings):
- 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
PREPARATION:
Break fettucine noodles in half and place them in a large pot of boiling salted water. Cook until al dente, drain and rinse.
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.