-
Prep time
15 minutes
-
Cook time
30 minutes
-
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
Continue After Advertisement
Ingredients
-
1
serving of chickpea pasta (spaghetti), cooked, rinsed cold, and set aside
-
2 tablespoons
low salt light soy sauce
-
2 tablespoons
low salt dark soy sauce
-
4 tablespoons
Chinese cooking wine
-
1 tablespoon
sweetener (Swerve granular)
-
3
slices thick bacon, chopped
-
2 cups
mixed vegetables, rough chopped (I used carrots, broccoli, and cauliflower, here, but use bell pepper, onion, sprouts, too)
-
2 tablespoons
minced garlic
-
1
egg
Directions
-
Cook the pasta and set aside.
-
Make the sauce (soy, soy, sweet, wine) and set aside.
-
Cook the bacon to nearly crispy in a hot wok.
-
Add the vegetables to the bacon and stir fry until the cauliflower picks up some browning.
-
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.
-
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.
-
Transfer to a bowl and add the egg.
See what other Food52ers are saying.