A great pasta dish for any occasion:
Cook noodles in salted water until al dente. Heat the oil in a wok or high frying pan and sauté the carrots, adding the other vegetables as they cook. Add bean sprouts at the end. Extinguish with vegetable soup, spices and soy sauce and simmer a little on low heat. Thicken the stock with a little bit of cornstarch. Add the vegetables to the spaghetti and sprinkle with spring onion rings.
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