Asian inspired, and always better choice over Chinese take out.
What You'll Need:
8 oz whole wheat spaghetti
4 c chopped broccoli
1 1/2 c frozen, shelled edamame
2 c shredded or copped carrots
4 c baby spinach
2 Tbsp toasted sesame oil
1 large onion, minced
2 inch piece fresh ginger root
1/4 c low sodium tamari or soy sauce
2 tbsp balsamic vinegar
4 large eggs, whisked
Bring a large pot of water to a boil. Add pasta. A few minutes before draining, add all veggies to braise. Drain.
Meanwhile, in a large skillet or Wok, saute onion and ginger root with sesame oil until tender. Add tamari and balsamic. Then, add whisked eggs. Cook for 2 minutes without stirring.
Stir in veggies and noodles. Continue to cook, constantly stirring, for 2-4 minutes, or until heated through.
Serves 4. Recipe modified from an old issue of Good Housekeeping magazine I bought at the library for 10 cents. <--now that's a deal!