Spaghettis sautés aux saveurs de Shangai, poulet et légumes du pays


  • 340g of chicken breast, cut into thin slices
  • 750g of Panzani Spaghetti
  • 1 napa cabbage, cut in thin strips
  • 100g of shitake mushrooms
  • 4 green onions (chopped into 2 inch pieces)
  • ½ tbsp of cornstarch
  • 6 tbsp of water
  • ½ tsp of salt
  • 2
  • c. à soupe d'huile 2
  • c. à soupe d'huile de sésame 3
  • c. à soupe de sauce soja foncée 2
  • c. à soupe de sauce soja légère 1

Preparations steps

  • 1. Fry the chicken, having previously chopped it into thin slices, and set aside.
  • 2. Put all the sauce ingredients into another bowl and stir together well.
  • 3. cook spaghetti in enough salted boiling water (follow the instructions on the packaging), and then rinse them under cold water once they are done cooking.
  • 4. Put the 2 tablespoons of oil into a wok, then add the cabbage and mushrooms. Fry, gradually adding in the 5 tablespoons of water, until the cabbage is softened. Add the pasta, the sauce, the cornstarch and then the chicken, and fry the whole thing.
  • 5. Turn off the heat before adding in the green onions, having previously chopped them into two inch pieces, as well as the sesame oil.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

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