- 1 pack spaghetti approx. 400gm
- 250 gm chicken breast chopped into bite-sized cubes
- 1 onion sliced
- 1 large green capsicum finely sliced into strips
- 1 large red capsicum finely sliced into strips
- 2 carrots julienned (thin strips)
- 1 cup shredded cabbage
- 1 tbsp. garlic paste
- 1 tsp. ginger paste
- 4 tbsp. oil
- 2 tsp. tomato paste
- salt to taste
- 2 tbsp. soya sauce
- juice of 1/2 a lemon
- 1 tsp. black pepper
- 1 tsp. red chili powder or flakes optional
- 1 green chilli chopped
- 1/4 cup tomato ketchup
Boil the spaghetti as per the packet instructions, drain and set aside.Heat the oil in a wok or pot, add onions and fry until they turn translucent. Add the chicken cubes followed by the ginger and garlic pastes. Cook for about 5 minutes, or until the chicken is almost done. Next, add the capsicum, cabbage and carrots. Sprinkle the chilli and salt. Turn the heat to low and stir-fry the mixture for a few minutes. Add the tomato paste. If needed, you can add some water at this point.Cook until the veggies soften slightly (they should have a slight crisp to them though, so don’t over-cook). Next, add the ketchup. Stir together well, the mixture should not be watery, just slightly juicy. If needed you can add a little bit of water.Add the boiled spaghetti and toss together to combine. Splash in the soya sauce, lemon juice and sprinkle black pepper. Mix well for a minute or two and turn the heat off.Serve! 🙂