One of my favorite restaurants is a Mongolian grill where you pick your choice of noodles, vegetables and sauces in a bowl and they grill it all together for you. I like to make mine spicy and love the grilled and crunchy texture of vegetables. I had recently purchased this pack of colorful whole grain harvest spaghetti and couldn't wait to try it. I decided to make it somewhat similar to what I eat at the Mongolian restaurant. I used broccoli slaw as it would blend well with the long spaghetti. I made the pasta spicy with an Indo-Chinese touch to it.
Two fistfuls spaghetti
2 tbsp ginger green chili garlic paste
1tsp red pepper flakes
2 cups broccoli slaw (or shredded cabbage and carrots can be used)
1-2 tsp curry powder
1/2 cup frozen corn kernels
1/2 cup broccoli florets
1-2 tbsp rice wine vinegar
1tbsp major grey's chutney
Cilantro for garnishing
1tsp toasted sesame oil (optional)
salt and pepper to taste
Peanut oil for cooking
Boil the pasta according to package directions and keep aside.
Heat oil in a wok or a pan, add ginger garlic chili paste and red pepper flakes. Stir for a few seconds and add the curry powder and the broccoli. Now mix in the spaghetti, broccoli slaw, corn and the rest of the ingredients. Mix well and adjust seasonings according to taste.