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Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions provides 339 cals, 10g fat (of which 2g saturates), 15g sugar and 0.7g salt per portion.
Ingredients
- 170g (6oz) uncooked thick rice noodles
- 2 tbsp brown sugar
- 3 tbsp reduced sodium soy sauce
- 4 tsp rice vinegar
- 2 tsp lime juice
- 2 tsp olive oil
- 3 medium carrots, shredded
- 1 medium sweet red pepper, cut into thin strips
- 4 green onions, chopped
- 3 garlic cloves, minced
- 4 large eggs, lightly beaten
- 2 cups bean sprouts
- ⅓ cup chopped fresh cilantro
- Chopped peanuts (optional)
- Lime wedges
Method
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.
2. 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 2 minutes. Remove from pan.
3. Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
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