Chile-Lime Veggie Noodles (Printer-Friendly Version) | Eating Well
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Chile-Lime Veggie Noodles

http://www.eatingwell.com/recipes/veggie_noodles.html

From EatingWell:  November/December 2012

We love the bright flavor that lime and chile-garlic sauce give to this quick and easy veggie-and-noodle stir-fry. Multicolored peppers make this recipe festive, while the addition of eggs makes it a satisfying vegetarian supper.

5 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Cook spaghetti (or noodles) according to package directions. Drain.
  2. Combine sherry, lime zest and juice, soy sauce, chile-garlic sauce and brown sugar in a small bowl. Set aside.
  3. Heat a 14-inch flat-bottom wok over high heat. Add 1 teaspoon oil and swirl to coat the pan. Add eggs and tilt wok to create an omelet. Cook until set, 30 seconds to 1 minute. Turn the omelet over and cook 30 seconds more. Remove to a clean cutting board and cut into strips.
  4. Add the remaining 1 tablespoon oil, mushrooms and bell peppers to the wok; stir-fry for 2 minutes. Add cabbage. Reserve about 2 tablespoons of the scallions for garnish and add the rest to the wok. Stir-fry until all the vegetables are tender-crisp, about 2 minutes more. Add the chile-lime sauce and the noodles; toss to coat. Add the omelet strips and stir-fry until heated through, 1 to 2 minutes more. Serve sprinkled with the reserved scallions.

Nutrition

Per serving : 343 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 149 mg Cholesterol; 52 g Carbohydrates; 15 g Protein; 10 g Fiber; 587 mg Sodium; 616 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1 fat

Tips & Notes