Serves 3
Directions
- 1In a bowl, add chili sauce, soy sauce, chili garlic sauce, oyster sauce, sesame oil, Himalayan pink salt, black pepper powder, and sugar.
- 2Mix well and set aside.
- 3In a pan, add cooking oil, carrots, capsicum, and shredded cabbage.
- 4Mix well and sauté for a minute. Then, set aside.
- 5In the same pan, add cooking oil, chopped garlic, and white part of spring onion.
- 6Sauté for a minute.
- 7Add boneless chicken strips and mix well until it changes color.
- 8Add white pepper powder, garlic powder, Himalayan pink salt, baking soda, soy sauce, and vinegar.
- 9Mix well and cook on high flame for 2-3 minutes.
- 10Add boiled spaghetti and mix well.
- 11Add the prepared sauce and mix well.
- 12Add sautéed vegetables and chopped spring onion leaves.
- 13Give it a good mix.
- 14Garnish with chopped spring onion leaves and serve.
Ingredients
- 2.5 TBS Chilli sauce
- 2 TBS Soy sauce
- 1 TBS Chilli garlic sauce
- 1.5 TBS Oyster sauce
- 0.5 TBS Til ka tel (sesame oil)
- 0.25 TSP Himalayan Pink Salt
- 0.5 TSP Kali Mirch powder (black pepper powder)
- 0.5 TBS Sugar
- 1 TBS Cooking oil
- 0.5 cup Gajar (carrots) julienne
- 0.5 cup Shimla mirch (capsicum) julienne
- 1 cup Band gobhi (cabbage) shredded
- 2 TBS Cooking oil
- 1 TBS Lehsan (garlic) chopped
- 2 TBS Hara Pyaz (spring onion) white part
- 150 g Boneless chicken strips
- 1 TSP Safed Mirch powder (white pepper powder)
- 1 TSP Lehsan powder (garlic powder)
- 0.25 TSP Himalayan Pink Salt
- 0.25 TSP Baking soda
- 1 TBS Soy sauce
- 0.5 TBS Sirka (vinegar)
- 200 g Spaghetti boiled with salt
- 2 TBS Hara Pyaz (spring onion) leaves chopped
Equipment
BowlFrying panStoveSpatulaMeasuring spoonsMeasuring cupsServing bowlChopsticks
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