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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick, healthy week-day meal, very fast to put together if you have leftover spaghetti noodles on hand. I like to use Barilla Plus spaghetti... it is higher in protein than regular spaghetti and tastes so good. Whole wheat spaghetti would be good, too. Ingredients:
4 ounces spaghetti, cooked |
2 teaspoons toasted sesame oil |
1/2 large sweet onion, cut into slivers |
1 red pepper, sliced, then cut the slices crosswise |
1/2 small green cabbage, cut into squares |
1 teaspoon garlic, minced |
1 tablespoon hoisin sauce |
1 tablespoon soy sauce |
2 tablespoons chinese sweet-hot chili sauce |
4 eggs |
1 tablespoon toasted sesame seeds |
Directions:
1. Heat 2 teaspoons of toasted sesame oil in a large skillet or wok.
2. Add the onion, red pepper and cabbage and stir fry on medium high heat until vegetables are brighter in color and almost tender.
3. Add the garlic and saute for 30 seconds, then add the spaghetti noodles and stir fry those for a few minutes. Stir frequently to avoid sticking.
4. Add the hoisin sauce, soy sauce and Chinese sweet-hot chili sauce and mix well. Mix in the 4 eggs and scramble them around until they are cooked.
5. Top with 1 Tablespoon toasted sesame seeds and serve hot.
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