Pasta Vegetable Stir‑Fry

Ingredients

• 400 g spaghetti
• Salt
• 2 red bell peppers
• 200 g Sugar snap peas
• 250 g broccoli florets
• 1 stalk lemongrass
• 2 red chilies
• 3 spring onions
• 150 g mung bean sprouts
• 15 g ginger (1 piece)
• 1 Garlic clove
• 1 tbsp Sunflower oil
• Pepper
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Cook the spaghetti in boiling salted water until al dente. While the pasta cooks, wash and halve the bell peppers, removing seeds and cutting into bite‑sized pieces; rinse the sugar snap peas.

2. 2.

   Wash the broccoli and blanch it in boiling salted water for 3 minutes, then drain, shock in cold water, and let dry thoroughly.

3. 3.

   Remove the outer leaves of the lemongrass, slice the stalk into thin rounds. Wash the chilies, deseed them, and cut into long, narrow strips.

4. 4.

   Wash and trim the spring onions, slicing them into thin rings. Rinse the mung bean sprouts under hot water and drain. Peel and finely chop the ginger and garlic.

5. 5.

   Heat the sunflower oil in a pan over medium heat. Sauté the ginger, lemongrass, and garlic until fragrant. Add the remaining vegetables except for the chili strips and cook for 3–4 minutes, stirring frequently.

6. 6.

   Drain the spaghetti and combine it with the sautéed vegetables. Season with salt, pepper, and soy sauce, then garnish with the chili strips before serving.