1/2 pound(s) flat rice stick noodles
1/3 cup(s) Thai sweet chili sauce
2 tablespoon(s) low-sodium soy sauce
2 tablespoon(s) fish sauce
2 limes, juiced
1 lime, cut into wedges
2 tablespoon(s) canola oil
2 teaspoon(s) minced garlic
2 teaspoon(s) grated fresh ginger
3/4 pound(s) (6 cups) mustard greens, stems discarded, leaves torn into small pieces, and washed well
1 large red bell pepper, cut into thin strips
2 cup(s) shredded carrots
6 scallions, thinly sliced
3 large eggs, lightly beaten
Bean sprouts, optional
2 cup(s) fresh cilantro leaves
Chopped dry roasted peanuts, for garnish, optional
How to do it:
Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add greens and cover with lid for 2 minutes or until wilted. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender. Stir in bean sprouts, if desired.
Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.
This dish is less than 400 calories per serving!