Chile-Lime Veggie Noodles

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Last week I celebrated my 31st birthday. With Funk out for the evening taking a midterm, I stayed home celebrating a low-key birthday with my friend Alex. I had a few people tell me that day, “I hope you’re not cooking on your birthday!” but to be honest, I was totally happy to cook. My sister even offered me her credit card to order in dinner! There was something I really enjoyed about cooking dinner for myself on my birthday, knowing I was putting together a really nutritious, well-rounded, delicious meal was exactly how I wanted to kick off a new year. To be fair, Alex made me the most decadent pecan pie for dessert (my favorite!) and I had lots of dining out plans with Funk and friends for a delayed birthday celebration over the weekend, so it wasn’t all whole grains and carrot sticks!

I chose to make this Chile-Lime Veggie Noodles meal from Eating Well. For the original recipe click here. My modifications are below.

Ingredients:

8oz whole wheat spaghetti

1/2 cup rice wine vinegar

1 teaspoon freshly grated lime zest

2 Tbsp lime juice

1 minced garlic clove

3 Tbsp reduced-sodium soy sauce

a squirt of sriracha sauce

1 Tbsp brown sugar

1 Tbsp grape seed oil

4 eggs, beaten

3 cups sliced mushroom caps

1 cup frozen peas

3 tri-colored bell peppers, sliced

Cook spaghetti according to package directions. Drain.

Meanwhile, combine rice wine vinegar, lime zest and juice, soy sauce, sriracha, garlic, and brown sugar in a jar or bowl, whisk together, and set aside.

Heat a large flat-bottom pan or wok over high heat. Add oil and coat the pan. Add eggs and create an omelet. Cook until set, flipping once. Remove to a clean cutting board and cut into thin strips.

Add a little more oil to the pan and sauté mushrooms and peppers, stir fry for 3-5 minutes. Add peas at the end of cooking. Add the chile-lime sauce and the noodles; toss to coat. Add the omelet strips and stir-fry until heated through, 1-2 minutes more.

I loved the colors in this dish and the fresh lime flavor. I also loved how this recipe called for spaghetti noodles, which most people have on hand, instead of fancy udon or soba noodles, which may be a little harder to find.

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Followed by sticky-sweet pecan pie, this was the perfect birthday balance. Here’s to another year!

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