This spaghetti and vegetables stir fry with eggs is very easy and delicious. You can use any vegetables of choice and omit the eggs for a vegetarian option.
Happy New Year! Yengyadze got a new cover and identity. It moved to biscuits and ladles and got lighted up (well under construction lighting up). I am working on getting a cool look for biscuits and ladles but it is taking time and I have got people asking ain’t I posting again? 🙁 I am and I have a bulloin billion things to share this year.
We kick off 2017 with this spaghetti and vegetables stir fry with eggs. Well, it is January, the rush hour begins and we all want fast meals. All you need for this spaghetti and vegetable stir fry is spaghetti, obviously, your favourite vegetables or any vegetables in the fridge (I like fridge foraging), some eggs, ginger, garlic and soy sauce. This is a fast tasty lunch or dinner for busy days or whenever you in the mood for spaghetti with soy. Enjoy!
- 250 g spaghetti
- 4 large eggs
- 2 tablespoon vegetable oil
- 1 ½ inch ginger
- 2 large garlic
- 4 medium carrots
- 1 red onion
- 1 ½ green bell pepper
- 1 tablespoon dark soy sauce
- 1 teaspoon water
- Salt as required
- ½ green part of spring onion for garnish
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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.
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Whiles the spaghetti is boiling, mince the ginger and garlic, slice the onion and bell pepper, julienne the carrots and chop the spring onion
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Crack eggs together, season with about a pinch of salt and set aside.
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Heat one tablespoon of oil in a wok, add in eggs and scramble it. Pour into a bowl.
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Put the other one tablespoon of oil in the wok, add in ginger and garlic and stir till fragrant.
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Add in bell pepper, onions and carrots and stir fry for about three to four minutes.
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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.
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Fold in the scrambled eggs, garnish with spring onions and serve hot.
You can use any vegetable of choice.
1 1/2 inch ginger makes its slightly hot, you can adjust for a less spicy meal.