9ouncesdry whole wheat spaghetti noodlesapproximately three-quarters of a 13.25-ounce box or about 4.5 cups cooked
¼cuplower-sodium soy sauce
3tablespoonsfresh lime juice
3tablespoonsrice vinegar
1tablespoonbrown sugar
1tablespooncornstarchoptional–will thicken the sauce
2teaspoonsvegetable or sesame oil
1clovegarlicminced
1teaspoongingerminced
2eggsbeaten
3cupsveggies of your choice such as chopped red pepperschopped yellow peppers, broccoli florets, snow peas, carrots, or mushrooms
Sriracha to tasteoptional
Chopped peanuts & green onions for garnishif desired
Instructions
Cook noodles according to package directions. Drain and set aside.
Combine soy sauce, lime juice, vinegar, brown sugar, and cornstarch in small bowl and set aside.
Heat 1 teaspoon oil in large skillet over medium heat.
Add garlic and ginger and cook 30 seconds while stirring. Add beaten eggs to pan and scramble. Remove eggs from pan and set aside.
Heat other teaspoon of oil and add veggies. Stir-fry until brightly colored but still slightly crisp.
Add sauce to veggies in skillet and give it a stir. Add eggs and noodles to skillet and toss together until everything is coated with the sauce and it cooks down just a bit, about 30 seconds. Add sriracha if desired and toss well again.
Serve garnished with chopped peanuts and green onions, if desired.