Recipes

Stir Fry Vegetables with Spaghetti

Ingredients
  • 10 Portions

    Spaghetti 300g

    Carrot – Peeled and grated 200g

    Mange tout 200g

    Mixed peppers – Sliced 200g

    Red onion – Sliced 200g

    Spring onion – Sliced 50g

    Soy Sauce To taste

    Corriander – Chopped 50g

    Garlic- Diced 1 clove

    Olive oil For frying

     

  • 50 Portions

    Spaghetti 1.5kg

    Carrot – Peeled and grated 1kg

    Mange tout 1kg

    Mixed peppers – Sliced 1kg

    Red onion – Sliced 1kg

    Spring onion – Sliced 250g

    Soy Sauce To taste

    Corriander – Chopped 250g

    Garlic- Diced 0.5 bulb

    Olive oil For frying

     

  • 100 Portions

    Spaghetti 3kg

    Carrot – Peeled and grated 2kg

    Mange tout 2kg

    Mixed peppers – Sliced 2kg

    Red onion – Sliced 2kg

    Spring onion – Sliced 500g

    Soy Sauce To taste

    Corriander – Chopped 500g

    Garlic- Diced 1 bulb

    Olive oil For frying

     

Method
  1. Cook the spaghetti in boiling water for 12-15 minutes or until ‘al dente’
  2. Using a wok, in batches stir fry all vegetables and garlic
  3. Once cooked mix well with spaghetti
  4. Season with soy sauce to taste
  5. Sprinkle with chopped corriander
Key Points
Allergens

Wheat, Soya