Vegetable Spaghetti

Ingredients (2 servings)

 200g spaghetti

 1 cup cabbage, thinly sliced

1 medium carrot

1/3 cup green peas

1 small onion, thinly sliced

 2 cloves garlic, minced

 1 tsp fresh ginger, grated

2–3 tbsp soy sauce

1 tbsp oil (vegetable or sesame)

 1/2 tsp black pepper

 Optional: chili flakes or green chili (for heat)

Salt (only if needed)

Method 

1. Cook the spaghetti. Boil in salted water until al dente.Drain and set aside (toss with a little oil to prevent sticking).

2. Prep the stir-fry base. Heat oil in a large pan or wok over medium-high heat.Add garlic and ginger; sauté for about 30 seconds until fragrant.

3. Cook the vegetables

Add onions and cook until slightly soft. Toss in cabbage, carrots, and peas.

Stir-fry for 3–5 minutes, keep them slightly crunchy.

4. Combine everything. Add the cooked spaghetti to the pan. Pour in soy sauce and sprinkle black pepper. Toss well so the noodles are evenly coated.

5. Final touch. Taste and adjust seasoning (you may not need extra salt).Add chili flakes if you want a bit of heat.