Stir Fried Vegetables and Pasta

I’ve recently been cooking this dish a lot in the dorm. It’s pretty quick and easy and I think it tastes good! The quantities are completely up to you, I have no idea how much I use. I really just eyeball it. It also depends on how much of each flavor you prefer. You can always add more soy sauce later on when you’re eating if you feel it’s lacking.

I like to start cooking the vegetables when the pasta is almost cooked to save on time.

Ingredients:

Pasta of your preference

Frozen stir-fry vegetables (I just buy the pack from the grocery store. The one I’ve been using consists of broccoli, carrots, onions, water chestnut, celery, and green beans)

Cooking oil or vegetable oil (not olive oil)

Garlic powder

Ginger powder

Chicken stalk (optional and only about a teaspoon for one serving of this dish)

Soy sauce

Oyster sauce (not essential)

Procedure:

Cook the pasta to your liking and strain.

Heat some oil in a frying pan, add vegetables. Add garlic powder and ginger powder. When vegetables are heated through, add pasta. Like in a stir fry, you don’t need to cook the vegetables very much. Add chicken stalk, soy sauce and a little bit of oyster sauce. Basically just cook a little until it’s dry.

That is all.

P.S.
You can buy some sort of Asian chili sauce to eat with the dish if you like. I prefer Thai chili sauce.