Chile-Lime Veggie Noodles
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.
- 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
- Cook spaghetti (or noodles) according to package directions. Drain.
- Combine sherry, lime zest and juice, soy sauce, chile-garlic sauce and brown sugar in a small bowl. Set aside.
- 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.
- 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
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
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- November/December 2012