- 8 oz. whole-grain spaghetti
- 10 oz. frozen chopped broccoli
- 1 1/2 c. frozen shelled edamame
- 2 c. shredded carrots
- 10 oz. baby spinach
- 2 tbsp. toasted sesame oil
- 1 large onion, thinly sliced
- 2 tsp. fresh ginger, grated and peeled
- 1/4 c. plus 1 tsp. lower-sodium soy sauce
- 2 tbsp. balsamic vinegar
- 4 large eggs
- Cook spaghetti in large pot of boiling water as label directs. Just before draining add broccoli, edamame, carrots, and spinach. Drain well; set aside.
- In same pot, heat toasted sesame oil on medium-high. Add onion, thinly sliced; cook 5 minutes. Add grated peeled fresh ginger, soy sauce, and balsamic vinegar. Cook 1 minute. Add eggs, beaten; cook 2 minutes without stirring. Add noodle mixture; cook, tossing, 2 minutes or until heated through.
ABOUT 460 CALS, 25 CALS PROTEIN, 63 G CARBS, 15 G FAT (3 G SAT), 15 G FIBER, 785 MG SODIUM.
I made a couple of modifications to this recipe. My broccoli was fresh, as was my spinach. I microwaved the frozen edamame for 2 minutes (the package says 3-4 minutes to fully prepare) just to make it possible to shell. I added all the veggies to the pasta pot with about 3 minutes left to cook. I like my vegetables crisp-tender, so if you don’t like the crunch you could put your veggies in the boiling water a little sooner. After draining and cooling slightly, I threw everything into a gallon zip bag and put it in the fridge to finish later.
For step 2, I followed the recipe. I didn’t find the eggs were set enough after 2 minutes; when I stirred in the noodles the eggs coated them and mostly disappeared (the GH picture shows beautiful clumps of scrambled looking eggs). I’d give them at least another minute before stirring. I wouldn’t want them to overcook, either, because rubbery eggs are blecch. Since my noodles came from the fridge, it’s possible that their temperature affected how the eggs continued to cook.
Verdict: Yum! I took this to work for lunch and the sesame and ginger flavors were warm and pungent. They veggies were tender and the noodles held up to reheating well. I would make this again, cook the eggs longer before stirring, and maybe switch up the veggies just for variety.