This is a full flavoured, unctuous meal. It takes no more than 20 minutes from starting to prepare, to eating.
For 2 people
*1in diameter bundle of Spaghetti (¼ to 1/3 of a packet), Spaghetti doubles as noodles – try it!
*1t coconut oil
*5 or 6 types of vegetables, thinly sliced, see the photo for inspiration, (We used, in order of longest to least amount of cooking time: ½ Carrot, 1 onion, 1 stem from some broccoli – outer peeled away as it can be stringy, 1/2in root ginger, ¼ large red pepper, 1 fat garlic clove, ½ large courgette, 1 large tomato).
*Chilli flakes/powder to taste, optional.
*1T Sweet Chilli Sauce
*1T tomato puree/passata/chopped tomatoes
*1T light soya sauce (1t if it is the very dark one)
*Prepare all vegetables and lay out in the order for frying – take no more than 5 minutes on this task.
Cooking the Noodles
*Break the pasta into 3in lengths and drop into a large saucepan
*Boil a kettle of water and pour over the spaghetti.
*Put onto the stove and bring to the boil, then simmer til only just cooked
The stir fry
*While the pasta is cooking
*Heat the two oils together, the coconut oil will froth, this is fine. It should be hot.
*Keeping the oil hot through out, fry each vegetable type, in order, for a minute each. Not the courgette or tomato. Keep stirring.
*Add your chilli flakes/powder to last, stir.
*Add the sweet chilli sauce, the tomato puree and the soya sauce and continue stirring.
*Add your penultimate fast cook vege/s, for me that was courgette.
*Drain the pasta and add to the stir fry, keep stirring.
*Turn off the heat, add the tomatoes and stir.