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Chile Lime Veggie Noodles
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Brief Description
A quick and easy veggie and noodle stir-fry, brightly flavored with lime and chile-garlic sauce.
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Main Ingredient
pasta
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Category: Vegetarian
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Cuisine: Chinese
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
Quick & Easy Vegetarian Dairy-Free Low-Fat Heart-Healthy Low-Cholesterol
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Notes:
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Posted By: cookingmama
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Posted On: Dec 04, 2012
Number of Servings:
Ingredients:
- 8 ounces - whole-wheat spaghetti or lo mein noodles
- 1/2 cups - dry sherry
- 1 teaspoons - freshly grated lime zest
- 2 tablespoons - lime juice
- 3 tablespoons - reduced-sodium soy sauce
- 2 tablespoons - chile-garlic sauce or to taste
- 1 tablespoons - light brown sugar
- 1 teaspoons - canola oil plus 1 tablespoon divided
- 4 - large eggs beaten
- 3 cups - shiitake mushroom caps sliced
- 2 - red, orange or yellow bell peppers sliced
- 6 cups - green cabbage thinly sliced
- 1 bunches - 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.
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