Chile-Lime Veggie Noodles PT60M https://img4.recipesrun.com/201907/2019/0812/c4/e/533141/original.jpg Made this meal exactly following the directions. It was good, had nice flavor from the limes and a satisfying crunch from the cabbage. The eggs were new for me and worked well this way! It's a good not so special healthy weeknight meal. If you like a bit of kick try finding Shichimi. It's a blended spice from Japan. I sprinkle it on all of my Asian stir-fries just before eating. It's a blend of chili pepper, orange peel, black and white sesame seeds, Japanese pepper, ginger, and seaweed. It's awesome! Took this dish to another level. 6 servings Ingredients: 1 bunch Scallions, sliced, divided 6 Thinly sliced green cabbage 2 Red, orange or yellow bell peppers, sliced 3 cups Sliced shiitake mushroom caps 4 Large eggs, beaten 1 tsp. Canola oil 1 tbsp. Light brown sugar 2 tbsp. Chile-garlic sauce, or to taste 3 tbsp. Reduced-sodium soy sauce 2 tbsp. Lime juice 1 tsp. Freshly grated lime zest 1/2 cup Dry sherry 8 oz. Whole-wheat spaghetti or lo mein noodles
Chile-Lime Veggie Noodles

Chile-Lime Veggie Noodles

Made this meal exactly following the directions. It was good, had nice flavor from the limes and a satisfying crunch from the cabbage. The eggs were new for me and worked well this way! It's a good not so special healthy weeknight meal. If you like a bit of kick try finding Shichimi. It's a blended spice from Japan. I sprinkle it on all of my Asian stir-fries just before eating. It's a blend of chili pepper, orange peel, black and white sesame seeds, Japanese pepper, ginger, and seaweed. It's awesome! Took this dish to another level.
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    01 Information
    • Grade medium
    • Serving 6 servings
    • Prep Time 30 Mins
    • Cook Time 30 Mins
    • Total Time 60 Mins
    02 Ingredients
      • 1 bunch Scallions, sliced, divided
      • 6 Thinly sliced green cabbage
      • 2 Red, orange or yellow bell peppers, sliced
      • 3 cups Sliced shiitake mushroom caps
      • 4 Large eggs, beaten
      • 1 tsp. Canola oil
      • 1 tbsp. Light brown sugar
      • 2 tbsp. Chile-garlic sauce, or to taste
      • 3 tbsp. Reduced-sodium soy sauce
      • 2 tbsp. Lime juice
      • 1 tsp. Freshly grated lime zest
      • 1/2 cup Dry sherry
      • 8 oz. Whole-wheat spaghetti or lo mein noodles
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    03 Method
    • Step 1
      Cook spaghetti (or noodles) according to package directions. Drain.
    • Step 2
      Combine sherry, lime zest and juice, soy sauce, chile-garlic sauce, and brown sugar in a small bowl. Set aside.
    • Step 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.
    • Step 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.
    • Step 5
      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.
    04 Author
    lihui lihui
    8 Recipes
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