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Ingredients
- 350 g (11 oz) plain or tomato and herb fettucine
- 100 g (3 1/2 oz) fresh baby corn, cut in half lengthways
- 1 carrot, cut into julienne strips
- 200 g (6 1/2 oz) broccoli, cut into small florets
- 1 red pepper (capsicum), cut into thin strips
- 3 tablespoons sweet chilli sauce
- 2 tablespoons honey
- 2 teaspoons fish sauce
- 3 spring onions, julienned
- 2 teaspoons sesame seeds
Method
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again. Allow to cool.
2. in another pan of boiling water, blanch the corn for 1 minute. Use a slotted spoon to transfer the corn to a bowl of iced water. Blanch the carrot, broccoli and red pepper for 30 seconds, drain and add to the cold water. When the vegetables have cooled, drain and combine with the pasta in a bowl.
3. Whisk together the sweet chilli sauce, honey and fish sauce until well combined. Drizzle over the salad and mix well. Garnish with the spring onion and sesame seeds.
