Wednesday, September 7, 2011

Chinese egg noodle stir fry- better than takeout!

One thing I used to LOVE when I was able to eat gluten without feeling like death, was the ability to enjoy takeout on a lazy evening. However, takeout or many other convenience foods are out of the question nowadays. I tried out this recipe and it was fantastic! It's ovo-vegetarian, and full of protein.

14 oz brown rice noodles
1 T olive oil
1 cup slice button mushrooms
5 garlic cloves, minced
1 small yellow onion, sliced
1/4 cup liquid aminos or soy sauce
1 T honey
1 1/2 T fresh lime juice
1 T sesame oil
1 T ketchup
1 heaping T sambal sauce
2 large eggs, beaten
2 cups spinach

Cook the noodles according to directions, drain, and set aside. Heat a large skillet over medium heat, add oil to pan, then add mushrooms, garlic and onions. Saute for 1 minutes. Combine the liquid aminos and next 5 ingredients, add to the mushrooms, then bring to a boil. Add the noodles to the pan and toss. Drizzle the eggs over the mixture, cook 2 minutes while tossing, stir in spinach, then serve immediately.

Recipe modified from Cooking Light September 2011 issue

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