Ingredients
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1/2 lb rice stick noodles
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2 tablespoons low sodium soy sauce
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2 tablespoons fish sauce
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2 tablespoons canola oil
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2 teaspoons garlic, minced
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2 teaspoons ginger, grated
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3/4 lb mustard greens, stems discarded and leaves torn into samll pieces
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1 red bell pepper, cut into thin strips
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2 cups carrots, shredded
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6 scallions, sliced
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3 eggs, beaten
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bean sprouts
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2 cups cilantro
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peanuts, optional garnish
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2 limes (1 juiced and 1 cut into wedges)
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1/2 cup Thai sweet chili sauce
Instructions
- 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.
- In a small cup combine chili sauce, soy sauce, fish sauce and lime juice.
- 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.
- Stir in bell pepper, carrots and scallions and stir fry for 3-5 minutes or until crisp tender. Remove vegetables to a bowl.
- Return skillet to heat and add remaining oil. When hot add eggs and scramble them until set. Add to bowl with the vegetables.
- Return skillet to heat and add chili sauce mixture and bring to a boil. Stir in noodles and cook, tossing occasionally for 1 minute.
- Return vegetables and egg to skillet and cook tossing for 3-5 minutes or until hot. Stir in bean sprouts, if desired.
- Transfer to serving bowl and stir in cilantro. Top with peanuts if desired and serve with lime wedges.