If you love corned beef and spaghetti ... this is a must try ... it's quick, easy and basic and tastes lip smacking great. Depending on the quantity it can be a light breakfast to a heavy meal.
What do you need?
- Spaghetti (approx 200gm)
- Corned Beef (1/2 cup)
- 1 cube Maggi Vegetable Stock
- Diced Frozen or Fresh Mixed Vegetables (optional)
- Oil and Soya Sauce to taste
How long does it take?
10 minutes to cook spaghetti, 2 minutes for the stock, 5 minutes to cook.
Getting your hands dirty...
Firstly cook the spaghetti as directed on the pack. Drain excess water and keep it aside. Take a 1/2 mug water and pour into a deep pan, break the vegetable stock cube and add some oil (2 -3 tbsp). Bring to boil. Add the corned beef to the vegetable stock vigorously stirring and mixing the stock and beef. Add Soy sauce as per taste. Once the corned beef is well spread into smaller granular portions you can add the spaghetti and cook for a few minutes till the stock evaporates. Don't let the entire stock evaporate, we need some to stay. You must have noticed we are not adding any salt. We have already added some salt while cooking the spaghetti and corned beef contains enough salt. There is no need to add any more extra salt, unless you really enjoy salty stuff.
The optional part.
Blanch some lettuce and boil some frozen or fresh diced vegetables for a few minutes and add to the spaghetti prepared. Garnish and serve.
If you are not a beef eater, you can substitute the corned beef with minced meat or minced chicken or if you are vegetarian you can use Nutrela Soya Granules. However; I doubt on the taste. Corned beef tastes way better than meat, chicken and soya granules.
Serves one big eater or two light eaters.
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