Cook the pasta in boiling salted water for 10 minutes. Drain the corn. Clean, wash and slice the celery and spring onion. Peel and wash the carrots and cut them into thin sticks. Heat the fat in a pan and fry the vegetables in it.
Deglaze with stock and cook for 5 minutes. Wash herbs, chop finely and stir in. Season to taste with salt and pepper. Arrange noodles and sauce on plates
Plate: Friesland