Ingredients

K&N’s Chicken Tempura - 16-18 pieces

Oil - 2 tbsp

Garlic - 1 tbsp; chopped

Onion - 1 cup; sliced

Red bell pepper - 1 cup; julienned

Carrot - 1 cup; julienned

Soy sauce - 1 tbsp

Lemon juice - 1 tbsp

Red chilli flakes - 1 tbsp

Black pepper powder - 1 tsp

Lemon zest - 1 tsp

Salt - to taste

Spaghetti - 400g; boiled

Fresh parsley - for garnishing; chopped

Sesame seeds - for garnishing

Method

In a wok, heat oil over medium-high heat and add garlic; sauté for 30 seconds.

Add onion, red bell pepper, carrot and stir fry for a minute.

Add soy sauce, lemon juice, red chilli flakes, black pepper powder, lemon zest and salt. Toss well.

Add boiled spaghetti and toss it well over high flame for 1-2 minutes.

Fry K&N’s Chicken Tempura as per instructions on pack; add in spaghetti and mix well.

Dish out Stir Fry Lemon Pepper Chicken Tempura; sprinkle sesame seeds and parsley on top. Serve and enjoy.

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Ingredients

Method