Spaghetti Stir Fry


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


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. 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.
  3. In a small bowl, stir together the tamari, lime juice, hot sauce, honey or sugar and sesame oil.
  4. Toss the pasta with the sauce and vegetables. Top with the egg.