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.