RAMADAN SPECIAL Stir-fry shrimp pasta

This satisfying twist on your average pasta dish has an Asian touch to it. It is full of tasty veggies and shrimp, all tossed in a yummy savoury sauce. Cook this up for iftar and it will definitely be a hit, with everyone sitting round the table. Ingredients 3 tablespoons of sesame oil 2 tablespoons of soy sauce 1 teaspoon of crushed red pepper 2 packets of pasta Ingredients 10 large carrots 8 oranges (preferably, the thin spaghetti or angel hair pasta) 2 tablespoons of vegetable oil 1 teaspoon of crushed garlic ½ packet of shrimp Handful of pea pods Handful of green beans (ends removed) Handful of carrots (shredded) 1 green and red pepper (cut into strips) Direction Firstly, boil the pasta until about done. Drain it and set aside. Combine the sesame oil, soy sauce and crushed red pepper in a small bowl and set aside as well. In a large non-stick skillet, heat the vegetable oil and cook the garlic and shrimp until the shrimp turns pink. Then add the vegetables and stir-fry for about two minutes. Quickly add the pasta and the mixture of sesame oil and soy sauce and mix until everything is well incorporated. Enjoy! Direction Lettuce (torn into pieces) 1 cucumber (cut into bite-sized chunks) Half an onion (sliced thinly) 2 cups of pita chips 1 cup of cherry tomatoes ¼ cup of chopped mint ¼ cup of chopped parsley For the dressing • 1/3 cup of extra virgin olive oil 3 tablespoons lemon juice 1 clove of minced garlic • • of