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Chinese Spring Greens with Fusilli

This quick-to-prepare, nutritious dish is perfect for a light lunch when entertaining friends.

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350g/12oz dried fusilli (small twists)
Dash of olive oil
45ml/3tbsp sesame oil
3 cloves of garlic, crushed
100g/4oz carrots, peeled and cut into ribbons
150g/5oz spring greens, stalks removed and leaves shredded
75-90ml/5-6tbsp dark soya sauce
25g/1oz toasted sesame seeds


Serves: 4


Bring a large saucepan of water to the boil and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until the pasta is tender. Drain thoroughly and set aside.

Heat the sesame oil in a wok or large frying pan and add the garlic. Stir-fry for 30 seconds, then add the carrot ribbons. Continue to cook for 3-4 minutes, then add the shredded spring greens. Cook for 2-3 minutes, stirring continuously.

Stir in the soya sauce, sesame seeds and the fusilli. Cook for a further 2 minutes, and serve immediately.

To cut the carrots into wafer-thin ribbons, peel away the outside skin using a vegetable peeler, then continue peeling the carrot.

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