Consuming Passions - Worldwide Events Managers

Ego noodles

Serves: 4

Notes

A simple pasta dish that combines flavours of East and West. To reduce the overall fat content, ricotta could be substituted for the cream.

Ingredients

• 400g fresh noodles (made with 300g flour and 3 eggs) in thin strips (or 375g * packet dried noodles (fettucine)
• 1 bunch silver beet
• 1 medium onion, chopped
• 2 cloves garlic, crushed and chopped
• 1 tsp chopped ginger
• 1 Tbsp extra virgin olive oil
• 1 tsp sesame oil
• 1 tsp chilli sauce or chilli paste (optional)
• 1/2 tsp grated nutmeg
• 200ml cream (or 100g ricotta)
• 50g grated Parmesan cheese
• Black pepper to taste

Method

In advance:

Cook pasta. Strain and toss with a little oil. Strip green leaves away from the stalk of the silver beet. Wash well and drain. Chop into strips about 2 cm wide. Leave on kitchen towel to dry. In large frying pan or wok, cook onion, garlic and ginger for 5 minutes in the oils. Add chilli sauce, nutmeg and silver beet strips. Cook over high heat while stirring all the time until silver beet has softened but still has some bite left in it.

Before serving:

Heat silver beet mixture through. Reduce heat and pour in cream. Stir in cooked pasta. Remove from heat. Toss in Parmesan cheese and mix well. Season with black pepper. Serve with additional Parmesan cheese.