Vegetable Chopsuey


1/2 medium cup shredded chicken breast

I medium cup shredded cabbage

1/2 medium shredded carrots

1/2 medium cup shredded capsicum peppers

1/2 medium cup thinly sliced onions

1/2 bag spaghetti or rice vermicelli (boiled & drained )

2 tbsp vinegar

1 tsp sugar

Salt to taste

2 tsp diced garlic

1 tsp soy sauce

2 tbsp corn flour

Oil for deep frying


Combine the corn flour, salt, sugar, soy sauce, vinegar and some water to make 1 cup. Set aside.

Stir Fry Spaghetti


1 pack of spaghetti

6 carrots (peeled & diced)

Green beans (diced )

1/2 small cabbage (shredded )

1 medium cup blended tomatoes, bell peppers & onions

1 diced onion

Salt to taste

1 tbsp mixed spices

1 tbsp curry

1 tsp crushed garlic

1 tbsp ginger

1 cooking spoon oil


Parboil the spaghetti, wash and strain. Set aside.

Moringa Spaghetti



1/2 bunch moringa leaves (blended & seived

1 spaghetti

6 capsicum peppers (grated)

2 onions (diced)

2-3 stock cubes

Salt to taste

1-2 cooking spoon oiloil


Heat the oil in a medium pot and fry the bell peppers and onions. Add the seasonings and the moringa liquid. Cover the pot and allow to boil. Add the spaghetti and stir. Cook on medium flame till the liquid absorbed in the spaghetti. If the moringa liquid is not enough, add some water.

©Asmie's Kitchen