Spaghetti Stir Fry
Ingredients
1 package of Manini’s Gluten Free Spaghetti
3 tablespoons vegetable oil
head of broccoli, or bok choy
2 large eggs, beaten
1 small red bell pepper, halved and thinly sliced
1 small bunch scallions, chopped into 3-inch lengths
1/2 cup shredded carrots
A handful of edamame
1 1-inch piece fresh ginger, grated
2 large cloves garlic, finely chopped
1/4 cup tamari or other soy sauce
Juice of 1 lime
1 tablespoon hot pepper sauce or sambal olek sauce
1 tablespoon honey or brown sugar
1 tablespoon toasted sesame oil
Instructions
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
- While the pasta is working, in a large skillet or wok, heat 1 tablespoon vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil, 2 turns of the pan, and heat until smoking. Add the broccoli, bell pepper, scallions, carrots and edamame and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
- In a small bowl, stir together the tamari, lime juice, hot sauce, honey or sugar and sesame oil.
- Toss the pasta with the sauce and vegetables. Top with the egg.