Poêlée rapide de spaghettis aux œufs et aux légumes

Ingrédients

• 250 g spaghetti
• 4 large eggs
• 2 tablespoon vegetable oil
• 1 1/2 inch ginger
• 2 large garlic
• 4 medium carrots
• 1 red onion
• 1 1/2 green bell pepper
• 1 tablespoon dark soy sauce
• 1 teaspoon water
• Salt as required
• 1/2 green part of spring onion for garnish

Préparation

1. 1

   Boil spaghetti with generous amount of salt in water till cooked or as per package instructions. Strain with colander and run over with cold water and set aside.

2. 2

   Whiles the spaghetti is boiling, mince the ginger and garlic, slice the onion and bell pepper, julienne the carrots and chop the spring onion

3. 3

   Crack eggs together, season with about a pinch of salt and set aside.

4. 4

   Heat one tablespoon of oil in a wok, add in eggs and scramble it. Pour into a bowl.

5. 5

   Put the other one tablespoon of oil in the wok, add in ginger and garlic and stir till fragrant.

6. 6

   Add in bell pepper, onions and carrots and stir fry for about three to four minutes.

7. 7

   Add in spaghetti and stir in. As spaghetti is on fire mix one teaspoon of water with soy sauce. Sprinkle on spaghetti and gradually stir till blended.

8. 8

   Fold in the scrambled eggs, garnish with spring onions and serve hot.