Ingredients
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1/2 cup sweet chili sauce
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4 tablespoons tomato ketchup
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4 tablespoons ponzu sauce, lime citrus dressing and sauce
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8 ounces rice noodles
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2 tablespoons oil, divided
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2 garlic cloves, minced
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2 teaspoons ginger, finely chopped
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1 green bell pepper, sliced in thin strips
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1 cup carrot, shredded
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5 green onions, sliced on the diagonal
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3 eggs, beaten
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5 red radishes, thinly sliced
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3/4 lb green cabbage, cored and rough chopped
Instructions
- Combine sweet chili sauce, ketchup, and Ponzu sauce. Mix well and set aside.
- Prep rice noodles according to package directions. Drain and set aside when ready.
- Meanwhile, heat 1 tablespoon oil over medium heat in a large skillet. Add ginger and garlic and sauté 30 seconds.
- Add cabbage and radishes. Stirfry about 5-6 minutes.
- Add green bell pepper, carrots, and green onion, and cook an additional 5 minutes. Transfer veggies from skillet to a large bowl.
- Add remaining 1 tablespoon oil to skillet and add beaten eggs. Scramble until set. Add eggs to bowl containing veggies.
- Pour sauce into skillet and bring to a simmer. Toss in noodles, veggies, and eggs, and warm through, mixing well.
- Divide into four bowls to serve. Garnish with cilantro and peanuts.