Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, November/December 2012


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Equipment: 14-inch flat-bottom wok

Nutrition Facts

about 2 cups
343 calories; protein 15g; carbohydrates 51.7g; dietary fiber 10.1g; sugars 10.6g; fat 8.6g; saturated fat 1.7g; cholesterol 148.8mg; vitamin a iu 1971.4IU; vitamin c 97.2mg; folate 120.3mcg; calcium 98.4mg; iron 3.7mg; magnesium 103.4mg; potassium 615.8mg; sodium 586.7mg; thiamin 0.3mg; added sugar 3g.

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