John Myers
Leftover Pasta in Wok
The perfect leftover pasta in wok recipe with a picture and simple step-by-step instructions.
- 125 g Turkey breast schnitzel (rest!)
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sherry
- 100 g Fusili (rest!)
- 100 g Small croissants (rest!)
- 1 tsp Salt
- 100 g Mushrooms (rest!)
- 1 Onion approx. 100 g
- 1 piece Ginger approx. 10 g (rest!)
- 0,5 Red chilli pepper (rest!)
- 2 Garlic cloves
- 25 g Spring onions (rest!)
- 2 tbsp Sunflower oil
- 4 tbsp Cooking cream
- 50 ml Water
- 25 g Hard cheese (rest!)
- 150 g Pesto Rosso / from the glass (rest!)
- 2 Stalk Parsley
- Wash turkey breast schnitzel, pat dry with kitchen paper, cut into strips and marinate with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), oyster sauce (1 tbsp) and sherry (1 tbsp) for about 30 minutes. Cook the fusili and small croissants in salted water (1 teaspoon salt) according to the instructions on the package and drain. Clean / brush the mushrooms, halve and cut into slices. Peel and dice the onion. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and garlic cloves. Clean and wash the spring onions and cut into fine rings. Grate hard cheese. Heat the pesto just before serving (here in the microwave!). Heat sunflower oil (2 tbsp) in the wok, add the marinated turkey breast strips, fry vigorously / stir-fry and slide to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, onion cubes, mushroom slices and spring onion rings) and fry / stir fry. Fold in the pre-cooked pasta, add some water (50 ml) and cooking cream (4 tbsp) and stir-fry / cook everything for a few minutes. Finally, season with 2 big pinches of coarse sea salt. Spread the leftover pasta on 2 plates in the wok, add the pesto rosso and grated hard cheese, garnish with parsley and serve.
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