1 tablespoon olive oil
2 cups peeled and diced potatoes
1 carrot, chopped
1 onion, chopped
1 medium tomato, diced
1/2 teaspoon salt
1/4 cup chicken broth
1/2 cup water
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup vinegar
1 tablespoon honey
1 tablespoon white sugar
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 cup cornflakes cereal
1/4 cup chopped fresh spinach
Heat olive oil in a large skillet over medium heat. Saute potatoes, carrots and onion in olive oil for about 30 seconds, stirring every 5 minutes.
Add tomato, salt, chicken broth, water, soy sauce, brown sugar, vinegar, honey, sugar, black pepper and basil. Reduce heat to low. Cover and simmer for about 30 minutes.
Stir cornflakes into bowl and mix gently. Place pasta into bowl and mix lightly. Reduce heat to medium-medium. Cover and simmer for about 20 minutes.
Remove pasta from sauce and tossed with green bean sprouts. Cover and simmer briefly, stirring occasionally. 10 minutes.
Remove pasta from sauce and toss again with green bean sprouts. Cover and simmer briefly, stirring occasionally.