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  • 1 box linguine
  • 2 tbs avocado oil (can also use olive oil)
  • 3 large eggs, lightly beaten
  • 1/2 tsp crushed red pepper flakes *Adjust accordingly
  • 1 zucchini, sliced or cutin half
  • 8 ounces chopped mushroom
  • 2 tsp garlic powder
  • 2 TBS brown sugar
  • 1/3 cup low sodium soy sauce or liquid aminos
  • 1 1/2 tbsp sriracha hot sauce
  • 1/2 tsp ground ginger
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, chopped

Cook linguine according to package directions. Drain and set aside.

Combine brown sugar, soy sauce, sriracha, and ginger in a bowl. Stir and set aside.

Add avocado oil to large skillet or pot. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

Return skillet to stove, heat remaining oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat until veggies are cooked.

Turn heat to low, add pasta and eggs back to skillet and top with sauce. Toss to coat pasta and vegetables with sauce.

Remove from heat, and top with green onions, and cilantro. Stir to combine.

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