Tangy Vegetable Pasta

Thinking of how to use some boiled pasta sitting in refrigerator??  Try this Tangy Vegetable Pasta, with lots of veggies and Indo-Chinese fusion of flavors!!

All you need:

1 cup boiled pasta

1/4 tsp red chili flakes

1 tsp minced garlic

1 small sliced onion

1/2 sliced medium green pepper

1cup cabbage

2 medium carrots cut length wise

1/2 tsp black pepper powder

1 tsp white vinegar

1 tsp soy sauce

1 tbsp tomato ketchup

1 tbsp oil for cooking

Salt to taste

How to prepare:

• Cut all veggies length wise (Julienne cut).

• Heat a pan, add oil. Add ginger, red chili flakes, onion and saute all for 1 min. 
• Add all other veggies with salt and let them cook on medium heat by covering the pan.
• Cook veggies till they are done but still crunchy. 

• Add boiled pasta & tomato puree with black pepper powder. Mix all, cover the pan and let it cook on medium heat.

• Add soy sauce, tomato ketchup and vinegar. Mix all and Serve hot!!

Enjoy hot pasta with Garlic bread, Soup or Salad!!