Prepared by Natasha Premlal
Serves 2 – 4
Cooking time 25 minutes
Vegan
Ingredients
- 1 box Fry’s Chicken Style-Strips
- 30ml Oil to fry strips
- 30ml Oil to fry frozen vegetables
- 2 cups Frozen vegetables (sweet corn, carrots, baby marrows and peas)
- 1 punnet Mushrooms
- 1 large Onion, sliced in julienned strips
- ½ tsp Rosemary
- ½ tsp dry Mixed herbs
- ½ tsp Jeera (cumin) seeds
- Salt to taste
- 1 Green pepper, sliced in julienned strips
- 1 Red pepper, sliced in julienned strips
- 50ml Sweet and chilli sauce
- 4 Green chillies, finely chopped (optional)
- 4 Stems shallot (spring onion), finely chopped
- 4 cups Cooked pasta
- Dhania (coriander) to garnish
Method
- Heat 30ml of oil in a frying pan for 2 minutes.
- Add in Fry’s strips and cook through until golden brown.
- Drain and set aside.
- Heat 30ml of oil in a thick based pot for 2 minutes.
- Add in frozen vegetables, mushrooms, onion, rosemary, mixed herbs, jeera seeds, and salt and cook through.
- Ensure that the vegetables are still crunchy.
- Add in the green and red peppers last.
- Allow to simmer for 2-3 minutes.
- Add in strips, sweet chilli sauce, spring onion and green chillies to the mixture.
- Toss in the cooked pasta and stir.
- Garnish with dhania and serve hot.
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