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You’ll need:

300 g spaghetti, you can use different type of noodles
160 g bok choy, cut into 2-inch long smaller pieces
200g bean sprouts
2 small carrots (~200g)
½ bell pepper

Sauce:

1 tbsp premium soy sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp olive oil
7-8 dried Chinese mushrooms,
1.5 tbsp cooking oil or olive oil,
1 tbsp finely chopped green onion
1 tbsp freshly minced garlic
1 tsp chopped ginger,
1/4 tsp chicken broth mix
1/4 tsp white pepper powder
1 tbsp sesame oil
2 eggs

Preparation:

Peel off the skin of carrots, rinse under the water and cut into shreds
Soak mushrooms in warm water for 2 hours and rinsed, cut into thin slices
Break bok choy into individual leafs, wash and drain. Cut bok choy into 2-inch long smaller pieces.
Cut bell pepper into shreds
Rinse bean sprouts and drain
Whisk eggs

Instructions:

Cook eggs and set aside.

Bring a pot of water to a boil, cook spaghetti al dente, drain well.

Combine all ingredients of sauce and mix well with noodles.

Heat up 1.5 tbsp cooking oil in a wok or a saute pan over medium-high heat. Sauté chopped green onion, minced ginger and garlic for 30 seconds till aroma.

Add carrots, bell pepper and mushrooms shreds, stir fry till soft.

Add 1/4 tsp chicken broth mix and 1/4 tsp white pepper powder and continue to cook for 1-2 minutes.

Add bok choy and stir fry for a couple of minutes till soft.

Add bean sprouts, stir and cook for a minute.

Turn off heat, add noodles and 1 tbsp sesame oil and toss until well combined.

Transfer to serving plates and serve immediately.

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