Recipes
Stir Fry Vegetables with Spaghetti
Ingredients
10 Portions
• Spaghetti: 300g
• Carrot (peeled & grated): 200g
• Mange Tout: 200g
• Mixed Peppers (sliced): 200g
• Red Onion (sliced): 200g
• Spring Onion (sliced): 50g
• Soy Sauce: To taste
• Coriander (chopped): 50g
• Garlic (diced): 1 clove
• Olive Oil: For frying
50 Portions
• Spaghetti: 1.5kg
• Carrot: 1kg
• Mange Tout: 1kg
• Mixed Peppers: 1kg
• Red Onion: 1kg
• Spring Onion: 250g
• Soy Sauce: To taste
• Coriander: 250g
• Garlic: 0.5 bulb
• Olive Oil: For frying
100 Portions
• Spaghetti: 3kg
• Carrot: 2kg
• Mange Tout: 2kg
• Mixed Peppers: 2kg
• Red Onion: 2kg
• Spring Onion: 500g
• Soy Sauce: To taste
• Coriander: 500g
• Garlic: 1 bulb
• Olive Oil: For frying
Method
1. Cook spaghetti in boiling water for 12–15 minutes until al dente
2. Stir fry all vegetables and garlic in batches using a wok
3. Mix vegetables with cooked spaghetti
4. Season with soy sauce to taste
5. Sprinkle with chopped coriander
Key Points
Allergens
Wheat, Soya
