Shirataki Linguini with Pan-Fried Vegetables

Preparation

Rinse the shirataki linguini under running water before placing them in a pan of boiling salted water. Bring the water back to the boil briefly, then drain and cool. Peel the lower third of the green asparagus and blanch in boiling salted water for approx. 4-5 minutes. Plunge into cold water briefly, then cut into approx. 4-5 cm long pieces. Trim, wash and cut the aubergine, courgette and peppers into bite-sized pieces. Trim the shiitake mushrooms and cut into slices.

Stir together the soy sauce, white wine and honey to make a marinade. Fry the shirataki linguini in 2 tbsp. hot oil for approx. 1 minute before adding 2/3 of the marinade. Continue cooking to reduce the sauce. Remove the noodles from the pan and keep them warm.

Add the rest of the oil to the frying juices and fry the vegetables and mushrooms in it for 3-4 minutes. Pour on the rest of the marinade to glaze the vegetables. Arrange the shirataki linguini on plates with the glazed vegetables on top and season with black pepper and grated parmesan according to taste.