John Myers
Ingredients for 2 servings:
- 200 g tagliatelle pasta
- 1 baby pak choi
- 2 garlic cloves, squeezed or finely chopped
- 4 tsp soy sauce
- 2 tsp balsamic vinegar, dark
- 1 tsp chili flakes
- 1 spring onion(s), chopped
- some coriander leaves (stems and leaves), chopped
- 4 tsp oil, neutral (e.g. rapeseed oil)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
noodles coated with oil
Bring plenty of salted water to a boil and cook the tagliatelle noodles (not too wide if you’ll be eating with chopsticks) according to the package instructions. While the noodles are cooking, make a dressing with soy sauce, balsamic vinegar, chili flakes, spring onions, and garlic (I always make a separate bowl for each serving). Clean the baby bok choy, remove the stem, and quarter it lengthwise. Alternatively, use other leafy greens (spinach from the garden worked too). One minute before the specified cooking time is up, add the baby bok choy to the noodles and submerge it. Once the baby bok choy is in the water, heat the oil in a separate pan until it starts to smoke. Drain the noodles and baby bok choy and divide them into bowls. Drizzle with the dressing, then pour over the oil. Mix and enjoy.
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