Ingredients: serves 4
14 oz/40 dkg) spaghetti, 5 cloves garlic (2 teaspoon garlic cream), 1 walnut size fresh ginger (1/4 teaspoon dried ginger powder), 2 onions or leeks, 2 carrots, 18 oz/50 dkg boned chicken or turkey breasts, 4 tablespoon cooking oil, 2-3 eggs, 1/2 teaspoon “Strong Steven” hot cherry pepper paste or hot Red Gold, 1 t curry powder, 5-6 tablespoon lightly salted soy sauce
Cook the spaghetti in lightly salted water, drain and let drip. Clean the vegetables, pass the garlic through a press, mince the ginger, cut the onions in semicircles, thinly slice the carrots. Cut the meat
into 1/3” cubes or small strips. Heat the oil in a large skillet or preferably a wok, toss in the onions and carrots, and stir-fry on high heat for 3 minutes. Add the meat and continue to brown for 3-4 minutes. Toward the end, add the garlic (garlic cream) and season with the fresh ginger (or powdered). Add 1/2 teaspoon salt and pour in the beaten eggs. Cook, stirring, until it jells, then add the spaghetti. Bring to sizzling on high heat turning continually with a spatula. While cooking season with the paprika cream, curry powder and soy sauce. Serve in 2-3 minutes.
Words of Wisdom
You may enhance the dish by adding a handful of drained small pineapple chunks when spicing it up toward the end.
Preparation time: 30 minutes
Calories per serving: 546
Skill: Easy to prepare