Green Bell Pepper: 1 medium sized, chopped into thin slices
Ginger: ½ Teaspoon, chopped
Garlic: ½ Teaspoon, chopped
Green chili: 2, slit into 2 pieces lengthwise
Sesame seeds: ½ Teaspoon
Salt: 1 Teaspoon or to taste
Red chili flakes: ½ teaspoon
Black Pepper Powder: ¼ Teaspoon
Spring Onion: 1 Tablespoon, chopped
Tomato ketchup: 3 Tablespoon
Soya sauce: 1 Teaspoon
Chili Sauce: 1 Teaspoon
Coriander leaves: 1 tablespoon
Boil 4-5 cups of water in a pot.
In a pan, dry roast soya bean chunks for 5-6 minutes. Add the roasted soya chunks in the boiling water. Let it boil for 15 minutes or till soya chunks puffs up and cooked well. Drain the water and keep aside.
Heat another frying pan.
Add oil and heat it for 1 minute.
Add onion, ginger, garlic, green chili, bell pepper. Saute for 3-4 minutes.
Add tomato sauce, soya sauce, chili sauce, salt, black pepper powder, chili flakes, sesame seeds and spring onion. Mix well. Cook for 1 minute.
Add the cooked soya bean pieces.
Gently fold the sauce all over the soya bean pieces.
In a sauce pan, add 1 tablespoon butter. Add flour and whisk constantly for 3 minutes. Add 1 cup of warm milk, 1 cup of water and ½ teaspoon salt. Whisk constantly for 5-6 minutes or until thickened. Turn off the heat. Keep the white sauce aside.
Boil 7-8 cups of water in a pot. Once it starts to boil, add pasta. Boil it for 10-12 minutes or until cooked. Drain excess water and keep aside.
Heat 1 tablespoon butter in a big pot. Sauté garlic, bell pepper and onion for 3-4 minutes or till onions are transparent, not brown,
Add boiled pasta, salt, black pepper powder, dried oregano, white sauce.