Chile-Lime Veggie Noodles

photoI got a new wok for Christmas. This was the first recipe in my new wok. This recipe is from page 24 of the December 2012 issue of Eating Well magazine. The recipe makes 5 servings.







Chile-Lime Veggie Noodles

8 ounces whole-wheat spaghetti
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

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.

Per serving – Calories: 343, Total Fat:  9g, Sat. Fat: 2g, Carbs: 52g, Fiber: 10g, Protein: 15g


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