Yield: 10 servings. 6 lb. tagliatelle pasta, cooked 1⁄2 cup Minor’s® Low Sodium Chicken base 3 cups white mushrooms, sliced thin 1 cup water chestnuts, canned, sliced 2 1 ⁄2 cups bean sprouts, rinsed 1 1 ⁄2 cups carrots, julienne cut 1 cup enoki mushrooms, sliced 1⁄2 cup thyme sprigs 30 scallops, 10-112 count 1 ⁄3 cup sesame oil as needed, Minor’s® Signature™ Flavor Miso Ginger sauce In 2-gallon stock pot, cook pasta to al dente in boiling water flavored with Minor's® Low-Sodium Chicken ...
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