Bring a pot of lightly salted water to boil. Add oil, macaroni and cook until macaroni is fully cooked. Rinse in cold water and set aside.
In a pan heat oil, add onion and cook until translucent.
Add ginger garlic paste, K&N’s Chicken Qeema and cook for 3 to 4 minutes or until qeema changes its colour.
Add tomato puree, K&N’s Stok cube, red chili powder, salt, tomato paste, water and mix it well.
Add one cup of water, cover and cook on medium flame for 5 to 10 minutes.
Then add soya sauce, oyster sauce, chili sauce, Italian seasoning and mix.
Add boiled macaroni, green capsicum, red bell pepper, corns, cover and cook on low flame for 2 minutes.
Garnish with spring onion and serve hot.