Spaghetti Stir Fry

Yesterday was one of the busiest days I’ve had in a long time. I did a lot of cleaning, rearranged some important files, discarded unnecessary letters, sorted out and labelled the docs. By the time I was almost done, it was already 6:30 pm. I was too tired so I quickly chopped vegetables to prepare stir fry noodles and checked my pantry, only to realise there’s no noodles. I wanted to stick to the plan so I used spaghetti instead. I add a lot of flavour and vegetables in my noodles so replacing it with spaghetti didn’t impact the flavour. In fact, it tasted better because I find egg noodles eggy (sorry!). ⁣

Ingredients: ⁣

  1. 3/4 cup spaghetti- break into pieces ⁣
  2. 1 clove of garlic ⁣
  3. Olive oil to cook ⁣
  4. Handful of mushrooms, sliced⁣
  5. 3 mangetout, sliced⁣
  6. 2 mini peppers, sliced⁣
  7. 3 whole spring onions, chopped ⁣
  8. Sesame seeds for garnish ⁣
  9. 2 tbsp low salt soy sauce ⁣
  10. Chilli to taste ⁣
  11. 1/2 tsp sugar ⁣
  12. Salt to taste ⁣
  13. A small piece of zucchini, chopped ⁣

Method:

  1. Heat oil in a wok and fry garlic and chilli. Once golden, add all the vegetables, soy sauce, salt and sugar. Sauté until cooked but slightly crunchy. ⁣
  2. Add the cooked spaghetti and sauté well. Garnish with sesame seeds and serve. ⁣

Lunch and Dinner

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