This Vegetable Spaghetti is quick, colorful, and full of flavor. Crisp vegetables are stir-fried with simple sauces and tossed with boiled spaghetti for an easy meal that comes together in no time. It is light, savory, slightly spicy, and perfect for when you want something satisfying without too much effort.

This is the kind of recipe that works so well for a quick lunch, light dinner, or even as a side with other mains. The vegetables stay slightly crisp, the noodles soak up the sauce beautifully, and everything comes together in one pan.

Why You’ll Love This Recipe

• Quick and easy to make
• Full of colorful vegetables
• Light yet satisfying
• Perfect for lunch or dinner
• Great way to use simple ingredients
• One-pan and fuss-free

Ingredients

For the Vegetable Spaghetti

• 1 spring onion head, sliced
• 1 tsp ginger garlic, sliced
• 1 carrot, julienned
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 200g boiled spaghetti
• 1–2 tbsp soy sauce
• 2 tbsp chilli sauce
• 1 tsp vinegar
• 1 tsp MSG
• Salt and pepper, to taste

Instructions

1. Sauté the Aromatics
Heat a little oil in a pan or wok over medium-high heat. Add the sliced spring onion head and sliced ginger garlic. Sauté briefly until fragrant.

2. Cook the Vegetables
Add the julienned carrot, yellow bell pepper, and green bell pepper. Stir fry for a few minutes until the vegetables are slightly softened but still have a bit of crunch.

3. Add the Sauces
Add the soy sauce, chilli sauce, vinegar, MSG, salt, and pepper. Mix everything well so the vegetables are evenly coated.

4. Add the Spaghetti
Add the boiled spaghetti and toss well until the noodles are fully coated in the sauce and mixed through with the vegetables.

5. Serve
Serve hot and fresh.

It pairs perfectly with:

• Crispy chicken
• Dynamite chicken
• Garlic bread
• Fried chicken
• Chilli chicken

Frequently Asked Questions (FAQ)

Q. Can I add more vegetables?
Yes. Cabbage, mushrooms, or baby corn would work really well too.

Q. Can I make it more spicy?
Yes. Add more chilli sauce or some chopped green chillies.

Q. Can I skip the MSG?
Yes, but it adds extra savory flavor.

Q. Can I use noodles instead of spaghetti?
Yes. This recipe works well with noodles too.

Q. How do I keep the vegetables from getting soggy?
Cook them on high heat for only a few minutes so they stay slightly crisp.