Ingredients

Spaghetti 1 pkt/200 gm, Salt to taste, Black Pepper Powder 1 tsp, White Pepper Powder 1 tsp, Chinese Salt 1 tsp, Sugar 1 tsp, Mustard Paste 1 tsp, Oyster Sauce 2 tbsp, Tomato Paste 2 tbsp, Crushed Red Chilies 1/2 tsp, Sesame Oil 4 tbsp, Broth 1 cup, Red Capsicum as desired, Yellow Capsicum as desired, Lemon Juice 2 tbsp, Harpal Oil 2 tbsp.

Directions

In a large bowl boil the spaghetti for 10 - 12 minutes in 10 – 12 cups of salted water, strain and rinse the spaghetti with cold water. Combine salt, black pepper, white pepper, Chinese salt, sugar, mustard paste and oyster sauce in a bowl, mix in the boiled spaghetti. In a frying pan heat Harpal Oil over medium flame for 1 – 2 minutes, lift the spaghetti by rolling it around a fork and dropping it into the frying pan with the help of another fork. Repeat this step making sure to keep some distance between each spaghetti roll. Fry each spaghetti roll till its golden and crispy. For making the dip, mix tomato paste, sesame oil, salt and lemon juice in a bottle and shake well. Pour this mixture into the broth and add two tbsp of finely cut red and yellow capsicums, mix well.