Cut the meat into small cubes, sprinkle with spices, pepper, drizzle with oil and leave overnight in a closed container in the refrigerator. Heat the wok, add the meat, salt and stir-fry for 5 minutes.
Then lower the flame and let it finish softening for about another 10 minutes. Cook the pasta according to the instructions and let it drain in a strainer. Then add pasta to the meat and mix. Drain vegetables from the can in a strainer, too. Then add to the pan and mix again.
Mix everything and put it in the fridge to cool.
The salad can be served both warm and cold. Don't forget the dip!