VEG­GIE-LOADED PAD SEE EW

Prevention (USA) - - FOOD -

AC­TIVE 20 MIN. TO­TAL 20 MIN. SERVES 4 8 oz rice noo­dles ⅓ cup low-sodium soy sauce

1 Tbsp fish sauce

1 Tbsp oys­ter sauce

1 Tbsp honey

2 Tbsp peanut oil 2 cloves gar­lic, finely chopped 1 lb Chi­nese broc­coli or Broc­col­ini, cut into 2-in. pieces 1 small red pep­per, sliced 1 large car­rot, cut into match­sticks 1 jalapeño, seeded and finely chopped 2 large eggs, beaten 2 scal­lions, thinly sliced

1. Cook noo­dles per pkg. di­rec­tions; drain and set aside.

2. Mean­while, in a small bowl, whisk to­gether soy sauce, fish sauce, oys­ter sauce, honey, and 1/4 cup wa­ter.

3. Heat oil in a large skil­let on medium-high. When oil shim­mers, add gar­lic, vegeta­bles, and jalapeño and cook, toss­ing oc­ca­sion­ally, un­til vegeta­bles are ten­der, about 5 min­utes.

4. Push vegeta­bles to one side of the pan. Add eggs to empty side and gen­tly scram­ble un­til just set, 2 min­utes.

5. Add noo­dles and soy sauce mix­ture and gen­tly toss to com­bine; sim­mer, toss­ing oc­ca­sion­ally, un­til sauce coats noo­dles. Serve topped with scal­lions. NU­TRI­TION (per serv­ing): 380 cal, 8 g pro, 64 g carb, 4 g fiber, 7.5 g sug­ars (4.5 g added sug­ars), 10 g fat (2 g sat fat), 93 mg chol, 1,245 mg sodium

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