Soybean Spaghetti with Vegetables and Egg

Name: Soybean Spaghetti with Vegetables and Egg
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 1/2 oz soybean spaghetti; Soy sauce, to taste; 2 tablespoons vegetable oil; 2 fresh green onions; 5 1/3 oz red bell pepper (1/2 pepper); 5 1/3 oz carrot (1 carrot); 1 3/4 oz zucchini (part near the skin of 1 zucchini); 1 egg

Andrea @cook_9926839

Romagna

Soybean spaghetti with the three vegetables I always have in my fridge. It's my version of 'Chinese' cuisine.

Andrea @cook_9926839

Romagna

Soybean spaghetti with the three vegetables I always have in my fridge. It's my version of 'Chinese' cuisine.

Saved

Ingredients

30-40 minutes

2 servings

3 1/2 ozsoybean spaghetti
Soy sauce, to taste
2 tablespoonsvegetable oil
2fresh green onions
5 1/3 ozred bell pepper (1/2 pepper)
5 1/3 ozcarrot (1 carrot)
1 3/4 ozzucchini (part near the skin of 1 zucchini)
1egg

Saved

Steps

30-40 minutes

1

Sauté the finely chopped green onion in a couple of tablespoons of oil, add the julienned half bell pepper and carrot, cook for about 10 minutes, then add the julienned zucchini. If needed, add a couple of tablespoons of hot water to finish cooking.
2

Bring a pot of water to a boil without adding salt. Turn off the heat and add the soybean spaghetti, which will be ready in 6-7 minutes.
3

At the end of the vegetable cooking, scramble an egg, previously mixed with a dash of soy sauce and a pinch of salt.
4

Drain the spaghetti, add them to the vegetables, and depending on the saltiness of the soy sauce, add two or three tablespoons. Mix everything together and serve.