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Cook Time:30 minsTotal Time:30 minsServings:5Yield:5 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:5Yield:5 servings, about 2 cups each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:5
Servings:
5
Yield:5 servings, about 2 cups each
Yield:
5 servings, about 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8 ounces whole-wheat spaghetti or lo mein noodles½cupdry sherry1teaspoonfreshly grated lime zest2tablespoonslime juice3tablespoonsreduced-sodium soy sauce2tablespoonschile-garlic sauce, or to taste1tablespoonlight brown sugar1 teaspoon canola oil plus 1 tablespoon, divided4large eggs, beaten3cupssliced shiitake mushroom caps2red, orange or yellow bell peppers, sliced6cupsthinly sliced green cabbage1 bunch scallions, sliced, divided
Cook Mode(Keep screen awake)
Ingredients
8 ounces whole-wheat spaghetti or lo mein noodles
½cupdry sherry
1teaspoonfreshly grated lime zest
2tablespoonslime juice
3tablespoonsreduced-sodium soy sauce
2tablespoonschile-garlic sauce, or to taste
1tablespoonlight brown sugar
1 teaspoon canola oil plus 1 tablespoon, divided
4large eggs, beaten
3cupssliced shiitake mushroom caps
2red, orange or yellow bell peppers, sliced
6cupsthinly sliced green cabbage
1 bunch scallions, sliced, divided
DirectionsCook 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.TipsEquipment: 14-inch flat-bottom wokOriginally appeared: EatingWell Magazine, November/December 2012
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.TipsEquipment: 14-inch flat-bottom wok
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.
Tips
Equipment: 14-inch flat-bottom wok
Originally appeared: EatingWell Magazine, November/December 2012
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Nutrition Facts(per serving)343Calories9gFat52gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
