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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.