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Chile-Lime Veggie Noodles

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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
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