- 1/2 pound(s) flat rice stick noodles
- 1/3 cup(s) Thai sweet chili sauce
- 2 tablespoon(s) low-sodium soy sauce
- 2 tablespoon(s) fish sauce
- 2 limes, juiced
- 1 lime, cut into wedges
- 2 tablespoon(s) canola oil
- 2 teaspoon(s) minced garlic
- 2 teaspoon(s) grated fresh ginger
- 3/4 pound(s) (6 cups) mustard
greens, stems discarded, leaves torn into small pieces, and washed well
- 1 large red bell pepper, cut into thin strips
- 2 cup(s) shredded carrots
- 6 scallions, thinly sliced
- 3 large eggs, lightly beaten
- Bean sprouts, optional
- 2 cup(s) fresh cilantro leaves
- Chopped dry roasted peanuts, for garnish, optional
Directions
- Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
- Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add greens and cover with lid for 2 minutes or until wilted. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
- Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
- Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender. Stir in bean sprouts, if desired.
- Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.
why dont you add some grilled chicken or shrimp !
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