Chile Lime Veggie Noodles Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • 1 tablespoons - light brown sugar
  • 1 teaspoons - canola oil plus 1 tablespoon
  • 4 - large eggs
  • 3 cups - shiitake mushroom caps
  • 2 - red, orange or yellow bell peppers
  • 6 cups - green cabbage
  • 1 bunches - scallions
  • 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.

    Brief Description

    A quick and easy veggie and noodle stir-fry, brightly flavored with lime and chile-garlic sauce.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Chinese

    Prep Time: 20 min
    Cook Time: 15 min


    Eating Well

    Posted By:


    Posted On:

    February 6, 2018

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