Spaghetti
Spaghettis sautés aux saveurs de Shangai, poulet et légumes du pays
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340g of chicken breast, cut into thin slices
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750g of Panzani Spaghetti
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1 napa cabbage, cut in thin strips
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100g of shitake mushrooms
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4 green onions (chopped into 2 inch pieces)
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½ tbsp of cornstarch
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6 tbsp of water
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½ tsp of salt
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2
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c. à soupe d'huile 2
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c. à soupe d'huile de sésame 3
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c. à soupe de sauce soja foncée 2
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c. à soupe de sauce soja légère 1
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1. Fry the chicken, having previously chopped it into thin slices, and set aside.
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2. Put all the sauce ingredients into another bowl and stir together well.
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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.
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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.
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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.
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This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
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