This website uses cookies to improve functionality and tailor your browsing experience.
If you continue to use this website, you agree to the placing of cookies on your device.
Please refer to our cookies policy contained in our Privacy Policy for more information.


Stir Fry Vegetables with Spaghetti

10 Portions

Spaghetti 300g

Carrot – Peeled and grated 200g

Mange tout 200g

Mixed peppers – Sliced 200g

Red onion – Sliced 200g

Spring onion – Sliced 50g

Soy Sauce To taste

Corriander – Chopped 50g

Garlic- Diced 1 clove

Olive oil For frying


50 Portions

Spaghetti 1.5kg

Carrot – Peeled and grated 1kg

Mange tout 1kg

Mixed peppers – Sliced 1kg

Red onion – Sliced 1kg

Spring onion – Sliced 250g

Soy Sauce To taste

Corriander – Chopped 250g

Garlic- Diced 0.5 bulb

Olive oil For frying


100 Portions

Spaghetti 3kg

Carrot – Peeled and grated 2kg

Mange tout 2kg

Mixed peppers – Sliced 2kg

Red onion – Sliced 2kg

Spring onion – Sliced 500g

Soy Sauce To taste

Corriander – Chopped 500g

Garlic- Diced 1 bulb

Olive oil For frying


  1. Cook the spaghetti in boiling water for 12-15 minutes or until ‘al dente’
  2. Using a wok, in batches stir fry all vegetables and garlic
  3. Once cooked mix well with spaghetti
  4. Season with soy sauce to taste
  5. Sprinkle with chopped corriander
Key Points

Wheat, Soya