Vegetable-Noodle Stir-Fry

February 2010
Vegetable-Noodle Stir-Fry

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Similar to lo mein, this noodle stir-fry combines scrambled egg, vegetables and soy sauce. The whole wheat noodles add texture, fiber and protein to this tasty twist on takeout.

Makes: 4 servings

  • 1 pound whole grain spaghetti or linguine pasta
  • 3 tablespoons vegetable oil
  • 2 large eggs, beaten
  • 2 baby bok choy, thinly sliced
  • 1 small red bell pepper, halved and thinly sliced
  • 1 small bunch scallions, chopped into 3-inch lengths
  • 1/2 cup shredded carrots
  • A handful of snow peas, thinly sliced on an angle
  • 1 1-inch piece fresh ginger, grated
  • 2 large cloves garlic, finely chopped
  • 1/4 cup tamari or other soy sauce
  • 3 tablespoons black bean sauce
  • Juice of 1 lime
  • 1 tablespoon hot pepper sauce or sambal olek sauce
  • 1 tablespoon honey or sugar
  • 1 tablespoon toasted sesame oil
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a large skillet or wok, heat 1 tablespoon vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil, 2 turns of the pan, and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
  3. In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce, honey and sesame oil.
  4. Toss the pasta with the sauce and vegetables. Top with the egg.