Name: Chile-Lime Veggie Noodles
Cook time: 30 min
Total time: 30 min
Ingredients: 8 ounces whole-wheat spaghetti or lo mein noodles; 0.5 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

Chile-Lime Veggie Noodles

4.6

(5)

5 Reviews

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.

EatingWell Test Kitchen

Updated on March 5, 2020

Cook Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

5 servings, about 2 cups each

Nutrition Profile:

Dairy-Free Healthy Aging Healthy Immunity High Fiber High-Protein Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

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

Directions

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

Equipment: 14-inch flat-bottom wok

Nutrition Facts (per serving)

343	Calories
9g	Fat
52g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 343
% Daily Value *
Total Carbohydrate 52g	19%
Dietary Fiber 10g	36%
Total Sugars 11g
Added Sugars 3g	6%
Protein 15g	30%
Total Fat 9g	11%
Saturated Fat 2g	9%
Cholesterol 149mg	50%
Vitamin A 1971IU	39%
Vitamin C 97mg	108%
Folate 120mcg	30%
Sodium 587mg	26%
Calcium 98mg	8%
Iron 4mg	21%
Magnesium 103mg	25%
Potassium 616mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.