Chile-Lime Veggie Noodles from Eating Well

I tried a tasty new meatless dish this week, using a recipe from Eating Well. (As I’ve mentioned, that November/December 2012 issue is da bomb!)

This is the third use I’ve found for that bottle of dry sherry I purchased in less than a month! It was most definitely worth it. I am now a big fan of cooking with it. This Asian noodle recipe also employs soy sauce, chili garlic sauce, brown sugar, and lime zest and juice.

I’m telling you, this 3 pound bag of limes I recently purchased are just about the least-juicy citrus ever. I’m telling you. I needed to cut into second lime to get my full two tablespoons. Weak.

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As far as the noodles go, the recipes suggests using spaghetti or lo mein noodles. I have cooked with these particular lo mein egg noodles in the past and really like working with them. And they are tasty!

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A vegtastic meal. Sliced shiitakes, green cabbage, green and yellow bell peppers, and scallions.P1100643

Sauté action. Cabbage is another ingredient with which I’ve also really enjoyed getting in the habit of cooking over the last few months. It’s adds volume to dishes without adding many calories. Cabbage is also a very good source of fiber, vitamins C and K, and folate.

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To amp up the protein content of this dish, I cooked a few eggs in a skillet, kind of like an unfolded omelet, and then sliced the cooked egg into strips to place atop the finished noodle dish.P1100648

These Chile-Lime Veggie Noodles made for a fast and easy Meatless Monday!

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Chile-Lime Veggie Noodles

Recipe From EatingWell:  November/December 2012

Yield: 5 servings (2 cups each)

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 bell peppers, sliced
  • 6 cups thinly sliced green cabbage
  • 1 bunch scallions, sliced, divided
PREPARATION
  1. Cook spaghetti (or noodles) according to package directions. Drain.
  2. Combine sherry, lime zest and juice, soy sauce, chile-garlic sauce and brown sugar in a small bowl. Set aside.
  3. 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.
  4. 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 Facts: Read here.

My rating: 7/10

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One thought on “Chile-Lime Veggie Noodles from Eating Well

  1. Pingback: Green Beans with Sherried Mushroom Sauce | Meg.Goes.Nom.Nom.

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