Spicy and savoury combine for this restaurant-ready noodle dish.
225 grams of whole grain spaghetti
4 cups shredded cabbage
3 carrots, spiralized
1/4 cup plus 2 tablespoons low-sodium chicken broth
3 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon hot red pepper flakes
2 teaspoons cornstarch mixed with 1 tablespoon water
2 teaspoons vegetable oil
2 green onions, thinly sliced
2 tablespoons peanuts, crushed
Cook the pasta according to the instructions on the box. Drain and set aside.
In a large non-stick skillet, add in the cabbage and carrots. Cover with a lid and cook with two tablespoons of water until slightly softened.
In a bowl, mix together the chicken broth, soy sauce, vinegar, brown sugar and hot pepper flakes. Add in the sauce and simmer for four minutes. In a small bowl, mix together the cornstarch and water and add it along with the spaghetti to the pot. Toss to coat and allow the sauce to thicken and coat the veggies and noodles.
Meanwhile, preheat a griddle of large non-stick skillet over medium heat. Add in oil and the eggs and cook until the whites are set around the yolk, and the yolks are still runny, about three minutes. Remove to a plate and continue with the remaining eggs.
To serve, pile the noodles into four bowls, top with the eggs, and garnish with the onions and nuts.
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