Sautéed Vegetable Tagliatelle

Name: Sautéed Vegetable Tagliatelle
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 20 cups water, to boil lo mein noodles; 8 oz lo mein or chow mein yellow noodles, fresh or dry, or substitute for spaghetti noodles; .25 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp sesame oil; 1 tbsp red wine vinegar; 2 tbsp oil; 4 garlic cloves, minced; 1 inch knob of ginger, peeled, minced; .5 red onion, thick slices; 2 aji amarillo peppers, thick slices; 1 red bell pepper, julienne; 1 green bell pepper, julienne; 2 cups cabbage, julienne; 1 Roma tomato, wedges; 2 cups spinach, rough chop; Ajinomoto, to taste, optional; Salt, to taste; Pepper, to taste; 20 cups water, to boil lo mein noodles; 8 oz lo mein or chow mein yellow noodles, fresh or dry, or substitute for spaghetti noodles; .25 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp sesame oil; 1 tbsp red wine vinegar; 2 tbsp oil; 4 garlic cloves, minced; 1 inch knob of ginger, peeled, minced; .5 red onion, thick slices; 2 aji amarillo peppers, thick slices

Prepare a vegetarian delight bursting with color and taste.

Ingredients For This Recipe

20 cups water, to boil lo mein noodles
8 oz lo mein or chow mein yellow noodles, fresh or dry, or substitute for spaghetti noodles
.25 cup soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp red wine vinegar
2 tbsp oil
4 garlic cloves, minced
1 inch knob of ginger, peeled, minced
.5 red onion, thick slices
2 aji amarillo peppers, thick slices
1 red bell pepper, julienne
1 green bell pepper, julienne
2 cups cabbage, julienne
1 Roma tomato, wedges
2 cups spinach, rough chop
Ajinomoto, to taste, optional
Salt, to tase
Pepper, to taste

Garnish:
Cilantro, rough chop

Preparation

Put the water in the Royal Prestige® Multipan with the strainer on.
Place the lid with the valve open, turn the heat to high and wait for it to whistle.
Remove the lid and add the noodles to the boiling water.
Boil for 2 - 5 minutes for fresh noodles or follow package directions.
Strain the noodles completely and discard the water, reserve the noodles and clean the Multipan.
Mix the soy sauce, oyster sauce, sesame oil and red wine vinegar in a bowl and set aside.
Preheat the Multipan for 3 minutes over medium-high heat and add the oil.
Sauté the garlic, ginger, onion and yellow chili until aromatic.
Add the peppers and cabbage and sauté for 30 seconds.
Quickly mix in the noodles and stir-fry for one minute.
Pour in the soy sauce mixture, add the tomatoes and spinach and stir-fry for another minute.
Season with ajinomoto, salt and pepper to taste.
Serve and enjoy.

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