Recipe Detail

Chile Lime Veggie Noodles

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  1. 8 ounces - whole-wheat spaghetti or lo mein noodles
  2. 1/2 cups - dry sherry
  3. 1 teaspoons - freshly grated lime zest
  4. 2 tablespoons - lime juice
  5. 3 tablespoons - reduced-sodium soy sauce
  6. 2 tablespoons - chile-garlic sauce
  7. 1 tablespoons - light brown sugar
  8. 1 teaspoons - canola oil plus 1 tablespoon
  9. 4 - large eggs
  10. 3 cups - shiitake mushroom caps
  11. 2 - red, orange or yellow bell peppers
  12. 6 cups - green cabbage
  13. 1 bunches - scallions


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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