Best Chile-Lime Veggie Noodles

We love the bright flavor that lime and chile-garlic sauce give to this quick and easy veggie-and-noodle stir-fry. Multicolored peppers make this recipe festive, while the addition of eggs makes it a satisfying vegetarian supper.

Chile-Lime-Veggie-Noodles

INGREDIENTS

  • 8 ounces whole-wheat spaghetti or lo mein noodles
  • 1/2 cup dry sherry
  • 1 teaspoon freshly grated lime zest
  • 2 tablespoons lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chile-garlic sauce, or to taste
  • 1 tablespoon light brown sugar
  • 1 teaspoon canola oil plus 1 tablespoon, divided
  • 4 large eggs, beaten
  • 3 cups sliced shiitake mushroom caps
  • 2 red, orange or yellow bell peppers, sliced
  • 6 cups thinly sliced green cabbage
  • 1 bunch scallions, sliced, divided

PREPARATION

  • 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.

NUTRITION

Per serving:
343 calories
9 g fat
2 g sat
52 g carbohydrates
3 g total sugars
15 g protein
10 g fiber

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