1 packet ribbon pasta
2 tablespoons plain or wheat flour
1 can sweet corn cream style
1 teaspoon chilly garlic sauce
1 teaspoon worcestershire sauce
1 teaspoon soya sauce
1 carrot,finely chopped
2-3 tablespoons cabbage, finely chopped
3-4 french beans, finely chopped
1 spring onion with greens, finely chopped
Garlic bread
Salt to taste

1. Boil pasta.

2. Dry roast plain or wheat flour, till aroma exudes, over slow flame. Keep aside.

3. Empty contents of can sweet corn cream style into a nonstick pan.

4. Add cooled flour, chilli garlic sauce, soya sauce, Worcestershire sauce.

5. Add carrot, cabbage, french beans, spring onion with greens.

6. Mix well, add salt and pepper as per taste.

7. Add 1 cup water, transfer to heat, stirring continuously, till mixture starts boiling.

8. Reduce heat, simmer, stirring frequently, the liquid is semi-thick.

9. Place warm drained pasta into serving dish.

10. Pour corn mixture over pasta, to cover it all over.

11. Garnish with grated cheese and a few bits of chopped spring onions if desired.

12. Grill (optional) under a hot griller, till cheese melts, or serve as it is.

13. Serve with hot garlic bread or warmed dinner rolls.