Chile-Lime Veggie Noodles

Chile-Lime Veggie Noodles

7 Reviews
From: EatingWell Magazine, 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.

Ingredients 5 servings

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  • 8 ounces whole-wheat spaghetti or lo mein noodles
  • ½ cup dry sherry
  • 1 teaspoon freshly grated lime zest
  • 2 tablespoons lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chile-garlic sauce, or to taste
  • 1 tablespoon light brown sugar
  • 1 teaspoon canola oil plus 1 tablespoon, divided
  • 4 large eggs, beaten
  • 3 cups sliced shiitake mushroom caps
  • 2 red, orange or yellow bell peppers, sliced
  • 6 cups thinly sliced green cabbage
  • 1 bunch scallions, sliced, divided


  • Active

  • Ready In

  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.
  • Equipment: 14-inch flat-bottom wok

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 343 calories; 9 g fat(2 g sat); 10 g fiber; 52 g carbohydrates; 15 g protein; 120 mcg folate; 149 mg cholesterol; 11 g sugars; 3 g added sugars; 1,971 IU vitamin A; 97 mg vitamin C; 98 mg calcium; 4 mg iron; 587 mg sodium; 616 mg potassium
  • Nutrition Bonus: Vitamin C (162% daily value), Vitamin A (39% dv), Folate (30% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1 fat

Reviews 7

January 10, 2019
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By: Neva LaPointe
Easy and phenomenal! I'm a college student and this meal was cheap, delicious, and I have so many leftovers now! Very happy, thanks :)
March 14, 2017
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By: Sarah
Delicious. I made it just as the recipe calls for. I thought 2 tablespoons garlic chile paste might be very spicy but it was perfect.
February 05, 2015
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By: EatingWell User
December 17, 2013
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By: EatingWell User
Add chicken or shrimp to change it up Tasty, easy meal for any night. I sauteed some chicken before adding the peppers and mushrooms; shrimp would have been excellent. Also I used soba noodles and liquid aminos to make it gluten free, would have been just as good with rice noodles or no noodles. Will definitely make this again. Pros: Easy and Delicious
September 13, 2013
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By: HealthyGEO
Easy and different. Made this meal exactly following the directions. It was good, had nice flavour from the limes and a satisfying crunch from the cabbage. The eggs were new for me and worked well this way! It's a good not so special healthy weeknight meal. If you like a bit of kick try finding Nanami Togarashi at an asian food store. Google it! It's blended spices from Japan. I sprinkle it on all of my asian stir-fries just before eating. It's a blend of chili pepper, orange peel, black and white sesame seeds, Japanese pepper, ginger and seaweed. It's awesome! Took this dish to another level. Pros: Crispy vegetables Cons: Sauce very liquid
March 15, 2013
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By: EatingWell User
Love this recipe. Have made it at least 5 times. If you like heat, top it off with sriracha.
January 07, 2013
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By: EatingWell User
Better than take-out! I don't have a wok so I used a large skillet instead. Instead of trying to make an omelette and then cutting it apart, I just scrambled the eggs instead. The flavor of this dish is great - rivals any take-out menu and doesn't leave you parched from too much sodium! Pros: common ingredients, tasty, easy, quick Cons: no leftovers!
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