🌱 For a gluten-free option, I used Banza chickpea spaghetti ~ if you don’t need a gf option, you can swap this out for lo mein noodles !

Recipe:
– 8 oz banza spaghetti pasta
– 1 tbsp olive oil
– 1 cup white onion
– 1 tsp fresh ginger, peeled & grated
– 2 tbsp toasted sesame oil
– 1/4 cup gf soy sauce
– 1 1/2 cup shredded carrots
– 1 1/2 cup edamame
– 1 1/2 cup broccoli
– 2 cups fresh spinach
– 2 tbsp balsamic vinegar
– 4 large eggs

Cooking Instructions:
1. In a pan, cook pasta. Once cooked, set aside.
2. In a separate pan, add olive oil, onion, and ginger. Cook on low-med heat until onion lightly browns (~5 min).
3. Add toasted sesame oil, soy sauce, carrots, edamame, and broccoli. Cover and cook on low-heat for ~10 min, or until broccoli softens.
4. Mix in spinach and balsamic vinegar. Cover for ~5 min to soften spinach.
5. In a separate bowl, whisk together eggs. Add eggs to pan (do not mix in) and cover for ~5 min, until eggs fully cook.
6. Mix in cooked pasta and enjoy!