Asian spaghetti with scrambled rice

Name: Asian spaghetti with scrambled rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 Carrots; 1 red pepper; 1 Courgette; 400 g Spaghetti; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Soy sauce; 3 Eggs (size M); 5 TABLESPOONS Teriyaki sauce; 4 TABLESPOONS Lime juice; 2 TEASPOONS Sambal Oelek; 125 g salted peanuts; 1 TABLESPOON Sugar; 4-5 stems Coriander; 7-10 Tbsp Lime wedges

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Garlic cloves
2 Carrots
1 red pepper
1 Courgette
400 g Spaghetti
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Soy sauce
3 Eggs (size M)
5 TABLESPOONS Teriyaki sauce
4 TABLESPOONS Lime juice
2 TEASPOONS Sambal Oelek
125 g salted peanuts
1 TABLESPOON Sugar
4-5 stems Coriander
7-10 Tbsp Lime wedges

Directions

1
Peel and finely chop the garlic. Peel carrots and cut them into thin strips. Clean, wash and chop the peppers. Wash and clean the zucchini, halve lengthwise and cut into slices. Prepare pasta in boiling salted water according to package instructions.
2
Heat the oil in a large pan, fry the vegetables for 2-3 minutes at medium heat, season with salt and pepper. Whisk soy sauce and eggs. Mix Teriyaki sauce, lime juice and Sambal Oelek. Add the egg mixture to the vegetables and allow to set for about 2 minutes while stirring gently. Drain the noodles, place them in the pan and mix with the soy sauce mixture, keep warm.
3
Roast peanuts in a pan without fat until golden brown, sprinkle with sugar and allow to caramelize slightly. Wash the coriander, shake dry and pluck the leaves from the stalks. Arrange noodles on plates, sprinkle with coriander and peanuts. Garnish with lime wedges.