01
Step 1
Bring a large pot of salted water to a boil, then add a little oil and the mixed pasta. Cook until it’s almost done (about 90%), then drain and rinse under cold water to stop it from cooking further.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Heat some oil in a big pan, then toss in the garlic and onion. Sauté for a minute or two until fragrant.
03
Step 3
Add the chicken strips to the pan and cook until they turn white and are nearly cooked through, about 5 to 7 minutes. Season with salt, chili flakes, cumin powder, and pepper.
04
Step 4
Throw in the carrot, capsicum, and cabbage. Stir everything together and cook for another minute or two so the veggies stay a bit crisp.
05
Step 5
Add the cooked pasta back into the pan along with vinegar, soy sauce, and chili sauce. Give it a good toss to combine all the flavors.
06
Step 6
Serve it up hot and sprinkle with fresh coriander leaves for a tasty finish.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use day-old pasta or rinse freshly cooked pasta under cold water to prevent sticking.
- Cook the chicken thoroughly before adding vegetables to ensure even cooking.
- Stir-fry vegetables on high heat for a short time to keep them crisp and colorful.
Why you’ll love it
This dish is a perfect balance of protein, veggies, and carbs, making it both nutritious and satisfying. It cooks quickly, so it’s great for busy weeknights. Plus, the combination of flavors and textures keeps every bite interesting and delicious.
Serving ideas
Serve with a sprinkle of freshly grated Parmesan or a drizzle of soy sauce for extra flavor. A side of garlic bread or a light green salad pairs well to round out the meal. Garnish with chopped fresh herbs like basil or parsley for a fresh finish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid overcooking the chicken and vegetables. For longer storage, freeze in portions and thaw overnight before reheating.
