Ingredients
500 g linguine
2 tbsp rice bran oil, divided
2 eggs, lightly beaten
½ tsp crushed red pepper flakes
1 zucchini, cut in ½ vertically, sliced in ½ circles
250 g mushroom, chopped
3 cloves garlic, minced
2 tbsp brown sugar
⅓ cup soy sauce
1 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp Kaitaia Fire
5 cm fresh ginger, grated
1 handful fresh coriander, chopped
4 spring onions, chopped
¼ cup peanuts, chopped
Directions
In a large stock pot, fill halfway with water, salt and bring to a boil. Add linguine and cook to al denté according to package directions. Drain and set aside.
In a bowl combine brown sugar, soy sauce, Kaitaia Fire, SIDS HOT WORCESTER SAUCE and ginger then whisk well to combine and set aside.
Return stock pot to stove, heat and add 1 tbsp oil. Add beaten eggs and red pepper flakes then stir to scramble the eggs. Once cooked, set aside with pasta.
Return large stock pot to stove, heat remaining oil. Add zucchini, mushrooms and garlic. Sauté over medium high heat for 5-6 minutes until veggies are cooked through.
Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, spring onions and coriander then stir to combine.
Serve immediately.
