When you make spaghetti and meatball, you may have some spaghetti left in the refrigerator. What are you going to do with it?  Cooking the spaghetti as Chinese noodle with tomato and egg allows you have a taste of Italy and China.

Ingredients:

  • 2 cup leftover spaghetti
  • 2 medium tomato ( chopped)
  • 2 egg ( scrambled)
  • 2 cup spinach
  • 1 tbsp olive oil
  • black pepper/ salt
  • 1/2 cup organic chicken broth

Preparations:

Heat the pot and add olive oil, until medium high temperature, add the scrambled egg mixture. Cook for 1 minutes and remove from the pot.

Add the tomato into the pot, a little salt and black pepper, then add chicken broth.

Add spaghetti when the tomato sauce is boiling. cook for another 5 minutes. Add spinach for another 30 seconds.

Serve on the plate with cooked scrambled egg.