- 200g Spaghetti (boiled and drained)
- 4 tablespoons Cooking oil
- 1 inch of Ginger finely chopped
- 1 Medium Onion chopped
- 1 Carrot (grated)
- 1 small cup Corn Kernels
- 1 small cup Green Sweet Peas
- 1 small cup Green Beans
- 1 small cup Mushrooms
- 1 Green Pepper (chopped small)
- 1 Spring Onion (chopped)
- 1 tablespoon Vinegar
- 2 tablespoons Sweet Chilli Sauce OR (In a cup mix together, ½ tsp Sugar, 1 tsp Lemon Juice, ¼ tsp Red Chilli Powder, 1 tsp Cornflour, 3 tbsp Water).
- 2 tablespoons Dark Soya Sauce
- Salt to taste
- Black Pepper Powder to taste
- Boil spaghetti in a large pan of boiling water. Add salt and 1 teaspoon of cooking oil. Boil for 15 to 20 minutes until cooked. Drain water and keep aside.
- In a separate pan, add 3 tablespoons of cooking oil. On a medium heat, fry onions and chopped ginger. Fry onions until transparent for approximately 3 minutes.
- Add chopped green peppers, chopped green beans, green peas, corn kernels, chopped spring onions and grated carrots. Mix together with the onions. Cook for 5 minutes on a low heat stirring occasionally.
- Make a well in the middle of the frying pan and add 1 tablespoon of sweet chili sauce or the alternative mixture. Wait until chili sauce bubbles or hot, then stir in with the vegetables.
- Sprinkle 1tbsp of vinegar on the cooked vegetables, plus salt and black pepper. Remember there is salt in the soya sauce so not too much salt. Stir for 2 minutes.
- Add cooked spaghetti on top of cooked vegetable. Do not stir yet. Sprinkle 1-2 tablespoons of soya sauce on spaghetti. Then just stir the spaghetti until spaghetti is covered with soya sauce. Then mix vegetables and spaghetti together. Cook for 2 minutes on low heat.
- Chow Mein is ready to be served.