Spaghetti Asyayî bi goştê hûrkirî

Break the spaghetti into 3 - 4 parts and cook in salted water (1 teaspoon) until al dente, drain and toss in olive oil (1 teaspoon) in a hot saucepan. Clean, remove, wash and cut the sugar snap peas into large diamonds. Clean and wash the pointed and green peppers and cut into diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 thick) with the knife. Clean, wash and cut the spring onions into rings. Peel and finely dice the ginger and garlic cloves. Peel and dice the onions. Fry the minced meat in a high pan with olive oil (1 tbsp) until crumbly and remove again. Pour olive oil (1 tbsp) into the pan and stir-fry the vegetables (sugar snap peas, pointed peppers, peppers, carrot blossoms, spring onion rings, diced ginger, diced garlic and diced onions) vigorously / stir-fry and deglaze / pour on with the vegetable stock (400 ml). Add the crumbly fried minced meat again / stir in and add salt (1 tsp), mild curry powder (1 tsp), turmeric (1 tsp), chilli powder (1/2 tsp), sambal oelek (1/2 tsp), tomato ketchup Season (2 tbsp), sweet chilli sauce (2 tbsp) and sweet soy sauce (2 tbsp) vigorously and simmer / cook with the lid closed for about 15 minutes. Finally add / fold in the prepared spaghetti, heat briefly and serve.