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Chile-Lime Veggie Noodles

:  November/December 2012

Your rating: None Average: 3.8 (25 votes)

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.


Chile-Lime Veggie Noodles Recipe

Makes: 5 servings, about 2 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | High potassium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 8 ounces whole-wheat spaghetti or lo mein noodles
  • 1/2 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

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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.

Tips & Notes

  • Make Ahead Tip: Equipment: 14-inch flat-bottom wok

Nutrition

Per serving: 343 calories; 9 g fat ( 2 g sat , 4 g mono ); 149 mg cholesterol; 52 g carbohydrates; 3 g added sugars; 15 g protein; 10 g fiber; 587 mg sodium; 616 mg potassium.

Nutrition Bonus: Vitamin C (162% daily value), Vitamin A (40% dv), Folate (31% dv), Magnesium (26% dv), Iron (21% dv), Potassium (18% dv), Zinc (16% dv)

Carbohydrate Servings: 3

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


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Recipe Categories

Holiday
Super Bowl
Easter
Father's Day
Mother's Day
Style/Theme
Entertaining, casual
One dish meals
Quick (total 30 min. or less)
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
30 minutes or less
Main Ingredient
Eggs
Vegetarian, other
Preparation/ Technique
Saute
Type of Dish
Main dish, vegetarian
Meal/Course
Lunch
Dinner

Ethnic/Regional
Asian
Health & Diet Considerations
Low calorie
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Season
Spring
Summer
Fall
Winter
Publication
November/December 2012
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