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

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

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

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

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

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

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

This content is produced in paid partnership with K&N’s.

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