Simple Vegetable Stir Fry Spaghetti

Spaghetti or noodles (as some would call them) are a staple for me. I love how simple they are to prepare, in countless, different ways with unlimited ingredients, and I am not kidding, they blend in with almost all ingredients I enjoy. The versatility of this dish is super amazing (bloggers invent their own language as they go). Let’s get right to it, shall we?

Vegetable Stir Fry Spaghetti

serves – 3


  • 1 onion finely chopped
  • 2 tomatoes finely chopped or grated
  • 2 small carrots rectangular chopped
  • 1 bunch of dania chopped
  • 1 green pepper
  • 1 medium sized potato rectangular chopped
  • 1 tbsp butter
  • 1 tbsp dark soy
  • a pinch of cayenne pepper
  • 1 tsp oregano
  • a pinch of salt
  • 1 tsp Tom yum sauce
  • 1 tsp spanish paprika
  • 250g spaghetti
  • 30ml olive oil



  1. Heat the olive oil in a skillet and cook the onions until golden brown or up to your liking. Add the spices: cayenne pepper, Tom yum sauce, spanish paprika, oregano and salt (is salt a spice?) stir and cook for about half a minute. Then, add the tomatoes and potatoes and let them cook until the potatoes are soft.
  2. Meanwhile boil the spaghetti for 3-5 mins, drain the water and add the butter.(my husband loves the taste of butter in this dish)IMG_3912
  3. Once the potatoes cook, add the rest of the vegetables, (I also useĀ Courgette and Celery when available) and stir for about a minute or less (I don’t like over cooking my veggies).

    I had to find a way to insert this photo šŸ™‚
  4. Once mixed well toss your spaghetti and sprinkle the dark soy, stir and mix again and remove skillet from the fire.Ā IMG_3914

Serve hot with some mayonnaise or coconut milk. Enjoy!




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