Lemon Ginger Fettuccine Stir Fry

Serving Size:  4-6


1 lb. Pappardelle’s Lemon Ginger Fettuccine
1 carrot, cut diagonally into chunks
1/2 cup zucchini, cut diagonally into chunks
1/2 cup snow peas or green beans, cut diagonally
1/2 cup baby corn or fresh corn kernels
3 tablespoons corn oil
1 inch piece fresh ginger, finely chopped
2 cloves garlic, finely chopped
6 tablespoons yellow bean sauce* (found in Asian grocery stores)
6 scallions, sliced into 1 inch pieces
2 tablespoons dry sherry
1 teaspoon sesame seeds, for garnish


  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, toss in 1 tablespoon corn oil, and set aside.
  2. Heat 2 tablespoons corn oil in a wok or skillet, until smoking. Add ginger and garlic and stir-fry for 30 seconds.
  3. Add carrots, peas or beans and zucchini and stir-fry for 3-4 minutes. Then stir in yellow bean sauce. Add scallions, sherry and pasta and stir-fry for 1 more minute or until piping hot.
  4. Sprinkle with sesame seeds and serve immediately.