Categories: Asian

Ingredients

• 8 ounces whole-wheat spaghetti or lo mein noodles
• 1/2 cup dry sherry
• 1 teaspoon freshly grated lime zest
• 2 tablespoons lime juice
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons chile-garlic sauce, or to taste
• 1 tablespoon light brown sugar
• 1 teaspoon canola oil plus 1 tablespoon, divided
• 4 large eggs, beaten
• 3 cups sliced shiitake mushroom caps
• 2 red, orange or yellow bell peppers, sliced
• 6 cups thinly sliced green cabbage
• 1 bunch scallions, sliced, divided

Directions

1. Cook spaghetti (or noodles) according to package directions. Drain.

2. Combine sherry, lime zest and juice, soy sauce, chile-garlic sauce and brown sugar in a small bowl. Set aside.

3. Heat a 14-inch flat-bottom wok over high heat. Add 1 teaspoon oil and swirl to coat the pan. Add eggs and tilt wok to create an omelet. Cook until set, 30 seconds to 1 minute. Turn the omelet over and cook 30 seconds more. Remove to a clean cutting board and cut into strips.

4. Add the remaining 1 tablespoon oil, mushrooms and bell peppers to the wok; stir-fry for 2 minutes. Add cabbage. Reserve about 2 tablespoons of the scallions for garnish and add the rest to the wok. Stir-fry until all the vegetables are tender-crisp, about 2 minutes more. Add the chile-lime sauce and the noodles; toss to coat. Add the omelet strips and stir-fry until heated through, 1 to 2 minutes more. Serve sprinkled with the reserved scallions.

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