Linguine with crisp wok vegetables and feta

Name: Linguine with crisp wok vegetables and feta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small Chinese cabbage (approx. 600 g); 1 collar Spring onions; 1 (approx. 250 g) Courgette; 1 piece(s) (approx. 3 cm) Ginger; 1 collar Chives; 250 g Linguine or spaghetti; 7-10 Tbsp Salt; 40 g Almond kernels (without skin); 2 TABLESPOONS Oil; 6-8 TABLESPOONS Soy sauce; 2 TABLESPOONS Lime juice; 7-10 Tbsp 1 1⁄2 Tsp Sambal Oelek; 100 g reduced-fat feta

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small Chinese cabbage (approx. 600 g)
1 collar Spring onions
1 (approx. 250 g) Courgette
1 piece(s) (approx. 3 cm) Ginger
1 collar Chives
250 g Linguine or spaghetti
7-10 Tbsp Salt
40 g Almond kernels (without skin)
2 TABLESPOONS Oil
6-8 TABLESPOONS Soy sauce
2 TABLESPOONS Lime juice
7-10 Tbsp 1 1⁄2 Tsp Sambal Oelek
100 g reduced-fat feta

Directions

1
Clean, wash and drain the Chinese cabbage, spring onions and zucchini. Cut the Chinese cabbage into strips. Halve the zucchini lengthwise and cut into thin slices. Cut spring onions into rings.
2
Peel and finely chop the ginger. Wash the chives and cut into small rolls.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and allow to drain. Roast the almonds in a large coated pan or wok. Take out.
4
Heat the oil in a frying pan. Stir-fry the vegetables and ginger over a high heat for about 5 minutes. Add noodles and almonds and fry for another 2-3 minutes. Season to taste with soy sauce, lime juice and sambal oelek.
5
Arrange everything and sprinkle with feta.