Chile-Lime Veggie Noodles

60 mins 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

  • medium
  • 6 servings
    • Prep : 30 Mins
    • Cook : 30 Mins
    • Total : 60 Mins
Left
    Right
    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 Nanami Togarashi at an Asian food store. Google it! It's blended spices 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.
    Read More Read More
    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 Nanami Togarashi at an Asian food store. Google it! It's blended spices 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.
    Read Less Read Less
    Sponsored Links

    Chile-Lime Veggie Noodles

    • medium
    • 6 servings
    • 30 Minutes
    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 Nanami Togarashi at an Asian food store. Google it! It's blended spices 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.
    Read More
    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 Nanami Togarashi at an Asian food store. Google it! It's blended spices 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.
    Read Less
    next
    Chile-Lime Veggie Noodles
    Ingredients
    • 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. 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.
    < Chile-Lime Veggie Noodles >
    1 / 4
    Ingredients
      • Scallions, sliced, divided
        1 bunch
      • Thinly sliced green cabbage
        6
      • Red, orange or yellow bell peppers, sliced
        2
      • Sliced shiitake mushroom caps
        3 cups
      • Large eggs, beaten
        4
      • Canola oil
        1 tsp.
      • Light brown sugar
        1 tbsp.
      • Chile-garlic sauce, or to taste
        2 tbsp.
      • Reduced-sodium soy sauce
        3 tbsp.
      • Lime juice
        2 tbsp.
      • freshly grated lime zest
        1 tsp.
      • Dry sherry
        1/2 cup
      • Whole-wheat spaghetti or lo mein noodles
        8 oz.
    Sponsored Links

    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 Nanami Togarashi at an Asian food store. Google it! It's blended spices 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.
    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. 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.
    Ingredients
      • Scallions, sliced, divided
        1 bunch
      • Thinly sliced green cabbage
        6
      • Red, orange or yellow bell peppers, sliced
        2
      • Sliced shiitake mushroom caps
        3 cups
      • Large eggs, beaten
        4
      • Canola oil
        1 tsp.
      • Light brown sugar
        1 tbsp.
      • Chile-garlic sauce, or to taste
        2 tbsp.
      • Reduced-sodium soy sauce
        3 tbsp.
      • Lime juice
        2 tbsp.
      • freshly grated lime zest
        1 tsp.
      • Dry sherry
        1/2 cup
      • Whole-wheat spaghetti or lo mein noodles
        8 oz.
    zhanghengshuo zhanghengshuo