Ingredients
Method
Step 1: Boil the Macaroni Boil water in a large pot and add salt. Once the water starts boiling, add 200g of macaroni and 1 tbsp of oil. Boil for 5 to 8 minutes until the macaroni is tender, then drain the water.
Step 2: Sauté Aromatics In a separate pan, heat 1 tbsp of oil. Add the ginger and garlic paste and sauté for 2 to 3 minutes until fragrant.
Step 3: Fry Onions and Chicken Add 1 cup of cubed onions and stir-fry for 3 minutes. Then, add the boneless chicken cubes and fry for another 3 minutes until the chicken changes color.
Step 4: Prepare the Base Add 1 cup of cubed tomatoes and salt. Mix well for a minute. Add a quarter cup of water, cover the pan, and cook for 4 to 5 minutes until the chicken is tender.
Step 5: Add Spices and Ketchup Add red chili powder and black pepper powder. Mix well for 2 minutes. Then, stir in the tomato ketchup and mix for another 2 minutes.
Step 6: Incorporate Vegetables Add the chopped capsicum, carrots, and peas. Mix well for 2 to 3 minutes to let the vegetables absorb the flavors while keeping them slightly crunchy.
Step 7: Season with Sauces Add spring onions, soya sauce, and red chili sauce. Mix for one minute on medium heat.
Step 8: Final Toss Add the boiled macaroni to the pan. Toss and mix everything thoroughly for 1 to 2 minutes so the sauce coats the pasta perfectly. Serve hot!
Video
Notes
Macaroni Tip: Adding oil while boiling the macaroni prevents the pasta pieces from sticking to each other.
Veggie Crunch: Do not overcook the vegetables; they should remain slightly crunchy for the best texture.
Spice Level: You can adjust the red chili sauce and black pepper according to your spice preference.