- 4
- 30 mins
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Ingredients
- 6 oz uncooked thick rice noodles
- 2 Tbsp packed brown sugar
- 3 Tbsp soy sauce
- 4 tsp rice vinegar
- 2 tsp lime juice
- 2 Tbsp olive oil
- 3 medium carrots, shredded (or maybe try julienned)
- 1 medium sweet red pepper, cut into thin strips
- 4 green onions, chopped
- 3 garlic cloves, minced
- 4 large eggs, lightly beaten
- 2 c bean sprouts
- 1/3 c chopped fresh cilantro
- Chopped peanuts, optional
Preparation
Step 1
Prepare noodles according to package directions. Drain; rinse well and drain again.
In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir for 2 minutes. Remove from pan.
Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid remains.
Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine.
Top with cilantro and, if desired, peanuts.
From Taste of Home