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Prep time
15 minutes
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Cook time
30 minutes
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Serves
1
Author Notes
Well, as long as you can call low carb, chickpea-based spaghetti a "noodle," which I do. A slight twist on a classic, adapted for lower carb and no added sugar, inspired by Tony, my golden dragon. —Brian Coppola
Ingredients
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1
serving of chickpea pasta (spaghetti), cooked, rinsed cold, and set aside
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2 tablespoons
low salt light soy sauce
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2 tablespoons
low salt dark soy sauce
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4 tablespoons
Chinese cooking wine
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1 tablespoon
sweetener (Swerve granular)
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3
slices thick bacon, chopped
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2 cups
mixed vegetables, rough chopped (I used carrots, broccoli, and cauliflower, here, but use bell pepper, onion, sprouts, too)
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2 tablespoons
minced garlic
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1
egg
Directions
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Cook the pasta and set aside.
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Make the sauce (soy, soy, sweet, wine) and set aside.
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Cook the bacon to nearly crispy in a hot wok.
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Add the vegetables to the bacon and stir fry until the cauliflower picks up some browning.
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Coat the bottom of a small fry pan with oil, add the egg. Place over medium heat (this is the way to fry an egg without charring it). Remove from heat when done.
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Add the garlic. Stir for a few moments. Add the pasta. Stir for a few moments. Add the sauce. Stir well over medium high to high heat for 2 minutes. Lower the heat to medium (medium-low), frequently stirring, and reduce the liquid.
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Transfer to a bowl and add the egg.
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