Rating: 3 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

Sally Swift
Recipe by Cooking Light August 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
35 mins
total:
35 mins
Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.

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  • Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.

  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.

  • Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.

Nutrition Facts

370 calories; fat 12.6g; saturated fat 2.3g; mono fat 4.7g; poly fat 4.5g; protein 13g; carbohydrates 55.3g; fiber 3.9g; cholesterol 60mg; iron 3.4mg; sodium 420mg; calcium 112mg.
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