Konjac Spaghetti with Mushrooms and Leek

Here are the ingredients you'll need for this recipe

• 200g Clarou Konjac Pumpkin Spaghetti
• Dried shiitake mushrooms
• 2 leeks
• Soy sauce
• 2 eggs
• Regional Co. Himalayan pink salt

Method

1. 1Soak the mushrooms in cold water for 5 minutes to rehydrate them.
2. 2Meanwhile, rinse the konjac spaghetti under warm water for 4 minutes to thoroughly remove any odour, then drain well.
3. 3Next, chop the leeks and gently sauté them until soft and sweet.
4. 4Drain the mushrooms thoroughly and add them to the pan.
5. 5Add the spaghetti as well and toss everything together nicely.
6. 6Add a splash of soy sauce and let it cook over low heat, stirring constantly for 3 minutes.
7. 7Finally, beat the 2 eggs and pour them into the pan.
8. 8Stir and cook for a couple of minutes, keeping it moving so the egg doesn't set into a solid omelette, then remove from the heat.
9. 9Done! Our Konjac Spaghetti with Mushrooms and Leek is ready.