Sichuan Stir-Fried Vegetables with Noodles

• 8 ounces spaghetti prefer whole wheat
• 1/2 teaspoon sesame oil
• 1/2 teaspoon hot chili pepper oil sichuan
• 1 tablespoon vegetable oil or olive oil
• 2 cloves garlic minced
• 1 inch ginger freshly minced
• 2 each scallions, spring or green onions sliced, plus more for serving
• 1/2 each green bell peppers slicied
• 1/2 each sweet red bell peppers sliced
• 1 cup carrots peeled and chop into matchsticks
• 4 ounces tofu smoked, thinly sliced, or firm tofu, cooked in pan with a bit oil until all sides are browned and crusted
• 2 large eggs pan pan-fried, for serving, optional
• 1 tablespoon soy sauce, tamari or to taste
• 1 tablespoon rice vinegar or to taste
• 1 tablespoon hot chili pepper oil sichuan, or to taste
• 1 teaspoon sesame oil

1. Bring a pot of water to a boil, and cook the spaghetti for about 12 minutes or desired consistency.
2. Drain and toss with 1/2 teaspoon each sesame oil and hot chili pepper oil.
3. Set aside.
4. Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
5. Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
6. Stir in bell peppers, carrots and tofu if using, and cook for about 3 minutes, until veggies become tender but still crispy.
7. Whisk together all the sauce ingredients in a bowl until well combined.
8. Add the noodles into the pan, and pour the sauce over.
9. Toss until well mixed, and cook for another 2 minutes, until heated through.
10. Divide among serving plates, sprinkle with scallions and top with pan-fried egg if desired.
11. Serve warm.

whole wheat, sesame oil, hot chili pepper oil sichuan, vegetable oil, garlic, scallions, green bell peppers, sweet red bell peppers, carrots, eggs pan pan, soy sauce, rice vinegar, hot chili pepper oil sichuan, sesame oil

Taken from recipeland.com/recipe/v/sichuan-stir-fried-vegetables-n-53479 (may not work)