Chilli & Soy Twisters



1 chicken breast, cut into small pieces 
¼ cup oil
1 tsp Supreme Cumin Powder
2 tsp minced green chillies
¼ cup soy sauce 
1 tsp Supreme Coarse Black Pepper
1 tsp Supreme Garlic and Ginger Paste 
¼ tsp Supreme Supreme Turmeric Powder 
Salt to taste 
1 cup julienned carrots
1 cup julienned mixed peppers 
1 small sweet corn tin 
500g fusilli pasta 
2 tbsp soy sauce
Coriander leaves
Supreme Sesame Seeds


Boil a large pot of salted water over medium-high heat. Add pasta and cook until al dente, then drain. Add pasta back into the pot and add 2 tbsp of soy sauce. Gently mix to coat evenly, then set aside. 

Place another large pot over medium-high heat and add oil. Then add chicken, salt, pepper, turmeric powder, minced green chillies and garlic & ginger paste. Stirring frequently, cook chicken until all moisture has evaporated. Add cumin powder, ¼ cup soy sauce, carrots, mixed peppers and sweetcorn, and cook until vegetables start to soften but still have a bite. Remove from heat, add the pasta and gently mix until everything is mixed through. Dish out into individual containers and garnish with coriander  leaves and sesame seeds. This pasta can be eaten hot, at room temperature or cold.

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