Fried Spaghettini with Mung Bean Sprouts

300g “tipo integrale” spaghettini
200g mung bean sprouts (I made myself), wash and drain
80g cabbage, slice
1 medium green tomato, slice
4 cloves garlic, mince
30g leek, slice
1 tablespoon sweet soy sauce
½ teaspoon fish sauce
½ teaspoon white pepper powder
1 teaspoon salt
1 tablespoon olive oil

Heat the oil in a wok over high heat.
Add garlic, mung bean sprouts and cabbages. Stir-fry about three minutes. Remove from the heat. Set aside.
Boil spaghettini according to the package instructions.
Drain well and stir at the same time (to avoid sticky spaghettini).
Combine vegetables and spaghettini. Add sweet soy sauce, fish sauce, season with salt and pepper powder. Mix until fully incorporated.
Put the wok back over medium heat, and stir-fry about two minutes or until all ingredients are heated through.
Add leek and green tomato, stir and remove from the heat. Serve immediately!