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Squid ink pasta adds an interesting colour to this dish, which is ready is minutes. Sure enough it is a bit fancy and you could use regular noodles, remember however colours are part of developing taste in your children.
You will need a wok.
Preparation: 10 min, cooking 15min.
Ingredients:
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250g Squid Ink pasta
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Eggs 4, beaten lightly
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Lemon, 1 : prepare 1tsp of zest, 2tsp of juice
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Spring onion: 1 or 2
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Garlic: 2 cloves crushed
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Zucchini, 1, sliced and quartered
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Cauliflower: 1, heads cut to bitesize
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Rice vinegar: 1.5 Tbsp
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Roasted sesame seed oil: 1.5 Tbsp
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Rice bran oil: 1 Tbsp
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Roasted sesame seeds: 1 Tbsp
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Salt and pepper to taste.
Cooking:
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Boil 1.5 L of water and add to wok, cook pasta as per instructions.
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Pour water and pasta through a sieve and briefly rinse pasta. Keep aside.
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Put your work back on the flame, add rice bran oil and pour beaten eggs.
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With a spatula mix well until fluffy and cooked, remove and keep aside.
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Now add sesame oil, vegetables (inc garlic), and sautéed until soft.
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Deglaze with vinegar, stir for a minute, add lemon juice and lemon zest.
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Add pasta and egg for a further minute.
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Check for seasoning.
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Serve with a sprinkle of sesame seeds and your favourite sauce.
Bon appétit.