Ingredients Jump to Instructions ↓

  1. 1/2 lb rice stick noodles

  2. 1/2 cup Thai sweet chili sauce

  3. 2 tablespoons low sodium soy sauce

  4. 2 tablespoons fish sauce

  5. 2 limes (1 juiced and 1 cut into wedges)

  6. 2 tablespoons canola oil

  7. 2 teaspoons garlic , minced

  8. 2 teaspoons ginger , grated

  9. 3/4 lb mustard greens, stems discarded and leaves torn into samll pieces

  10. 1 red bell pepper , cut into thin strips

  11. 2 cups carrots , shredded

  12. 6 scallions , sliced

  13. 3 eggs , beaten

  14. bean sprouts

  15. 2 cups cilantro

  16. peanuts , optional garnish

Instructions Jump to Ingredients ↑

  1. Bring 6 cups of water to a boil and add noodles, stir and then cover and remove from heat. Let stand 4-5 minutes. Drain and rinse under cold water.

  2. In a small cup combine chili sauce, soy sauce, fish sauce and lime juice.

  3. In a large skillet heat 1 1/2 tablespoons oil over medium high heat. Stir in garlic and ginger and saute for 30 seconds. Stir in greens and cover for 2 - 5 minutes or until wilted.

  4. Stir in bell pepper, carrots and scallions and stir fry for 3-5 minutes or until crisp tender. Remove vegetables to a bowl.

  5. Return skillet to heat and add remaining oil. When hot add eggs and scramble them until set. Add to bowl with the vegetables.

  6. Return skillet to heat and add chili sauce mixture and bring to a boil. Stir in noodles and cook, tossing occasionally for 1 minute.

  7. Return vegetables and egg to skillet and cook tossing for 3-5 minutes or until hot. Stir in bean sprouts, if desired.

  8. Transfer to serving bowl and stir in cilantro. Top with peanuts if desired and serve with lime wedges.


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