We need 1 pack of whole grain spaghetti/Pasta
Around 3 tablespoons of vegetable oil
2 baby bok choy,
1 small red bell pepper which is thinly sliced
1 small bunch of chopped scallions
1/2 cup of shredded carrots
A handful of snow peas,
Grated fresh ginger
2 large cloves of chopped garlic,
1/4 cup of tamari or any other soy sauce
3 tablespoons of black bean sauce
1 tablespoon of hot pepper sauce
1 tablespoon of honey or sugar
1 tablespoon of toasted sesame oil
Bring a large pot of water to a boil, add the pasta and cook. Put salt in it and then let it drain.
While the pasta/spaghetti is cooking up, start heating 1 tablespoon vegetable oil. 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. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce, honey and sesame oil.
Toss the pasta with the sauce and vegetables. Top it with the scrambled eggs.
The dish is ready to serve.