This is a recipe I use when I want to do a spice challenge. I use dried peppers which are a mix of chocolate ghost peppers, carolina reapers, and 7-pot brain strain. If I don't struggle to eat it all, it isn't spicy enough. Any teriyaki sauce can be used, but I used Bachan's Japanese Barbecue Sauce in this, though it does contain some refined sugar. I also have a recipe for teryaki sauce that uses blackstrap molasses which is more blood-sugar friendly. I use a simple method of preparing a poached egg using a kettle and a gravy separator, but the traditional method can be used. I like to use The Only Bean Edamame Pasta, which is low carb and has 25 grams of protein. I used to use chickpea pasta, but this edamame pasta holds its structure better and it has 25 grams of protein and plenty of fiber. I prepare the edamame pasta by putting it in a silicone loaf pan and microwaving it for 5 minutes. Boiling water from a kettle can also be used, my recipes do not require a microwave or an oven. While this is a nice trick to make things easy, the standard pot and boiling water method following the instructions on the box works just fine. I hate cleaning pots, so I don't use them.
Procedure:
Cook the pasta according to directions. Heat up the oil in a skillet. Place the pasta in the oil, add the teriyaki sauce and sesame oil. Fry for a little bit, add the dried ginger and dried chilis until desired spice. Fry the pasta in the oil until it starts to crisp up, add more oil if necessary. Top with a poached egg and garnish with sesame seeds and dried chives/scallions.
