Pasta Stir-Fry with Chicken and Vegetables

Ingredients

• 2 cups Mixed pasta (Penny pasta, Rigatoni pasta, Elbow pasta)
• 1 tbsp Salt
• 2 tbsp Oil
• 1/2 cup Oil
• 1 tbsp Garlic, chopped
• 1 small Onion, chopped
• 750g Chicken, cut into strips
• 1 tsp Salt
• 1 tsp Chilli flakes
• 1/2 tsp Cumin powder
• 1 tsp Pepper
• 2 tbsp Carrot
• 1/2 cup Capsicum (red, green, yellow)
• 1/2 cup Cabbage
• 1 tbsp Vinegar
• 1 tbsp Soy sauce
• 1 tbsp Chilli sauce
• Coriander leaves for garnishing

Ingredient Image

Step 1

Bring a large pot of salted water to a boil, then add a little oil and the mixed pasta. Cook until it’s almost done (about 90%), then drain and rinse under cold water to stop it from cooking further.

Step 2

Heat some oil in a big pan, then toss in the garlic and onion. Sauté for a minute or two until fragrant.

Step 3

Add the chicken strips to the pan and cook until they turn white and are nearly cooked through, about 5 to 7 minutes. Season with salt, chili flakes, cumin powder, and pepper.

Step 4

Throw in the carrot, capsicum, and cabbage. Stir everything together and cook for another minute or two so the veggies stay a bit crisp.

Step 5

Add the cooked pasta back into the pan along with vinegar, soy sauce, and chili sauce. Give it a good toss to combine all the flavors.

Step 6

Serve it up hot and sprinkle with fresh coriander leaves for a tasty finish.