This dish is a great source of vegetables. To reduce the salt content choose low sodium or no sodium added options when choosing the ingredients.
Ingredients
Scallions
- 1 bunch
Soy_sauce
- ¼ cup, low-sodium
Ginger
- 1 teaspoon, ground
Sriracha
- 1-2 teaspoons (or other favorite hot sauce)
Vinegar
- ¼ cup, rice wine
Oil
- 1 Tablespoon, sesame
Noodles
- 1 lb, egg, soba, or rice noodles OR use whole grain spaghetti
Oil
- 2 Tablespoons, sesame, divided
Pepper
- 1 large, bell, any color
Mushrooms
- 1 (12 oz) container
Peas
- 4 oz, sugar snap
Garlic
- 5 cloves
Egg
- 1 large
Lime
- 1 medium
Instructions
Step 1
Chop the scallions. Cut the lime into wedges and set aside.
Step 2
In a small bowl, combine the scallions, soy sauce, ginger, sriracha, rice wine vinegar, and sesame oil. Let stand while you prepare the noodles.
Step 3
In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well, toss with a drizzle of sesame oil to keep them from sticking and spread them out on a plate.
Step 4
Chop the bell pepper and mushrooms, trim the snap peas, and mince the garlic.
Step 5
In a large skillet over medium-high heat, warm the remaining sesame oil.
Step 6
Add the bell pepper and mushroom and cook for 5 minutes until just tender.
Step 7
Add the snap peas and garlic and cook until fragrant.
Step 8
Add half the scallion mixture and stir-fry until fragrant.
Step 9
Add the noodles and cook, stirring until the noodles are lightly coated with sauce.
Step 10
Crack and whisk / beat the egg in a separate bowl. Add egg and remaining scallion mixture and continue to cook until the eggs are fully cooked, 1 to 2 minutes longer.
Step 11
Remove from heat and serve with a lime wedge.
Notes
Fried noodles are common throughout East, Southeast, and South Asia. They are often made with a variety of vegetables and protein including chicken, shrimp, eggs, and tofu. See our swap out options or seasoning guide to choose ingredients that you and your family will enjoy.
Tip: To reduce the sodium (salt) in this recipe, try using coconut aminos instead of soy sauce!