Keywords: vegetarian, gluten-free, dairy-free, peanut-free, one-pot
Serves: 2
Prep Time: 20 minutes
Total Time: 30 minutes
Equipment: wok/skillet, strainer, tongs or chopsticks
Ingredients:
- 4 oz dried wide rice noodles
- 1½ tablespoons + 1 teaspoon sesame oil
- 2 large eggs
- 1 cup broccoli florets
- 6 white mushrooms, sliced
- 1 medium red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Crushed red pepper flakes, to taste
- Ground black pepper, to taste
- 2 tablespoons gluten-free soy sauce
- 2 scallions/green onions, chopped
Directions:
- Cook dried noodles based on instructions listed on packaging. Rinse with cold water and drain. Add 1 teaspoon of sesame oil to the noodles and gently mix through or toss.
- Heat up a wok or large skillet with ½ tablespoon of sesame oil. Add in 2 scrambled eggs and cook thoroughly.
- Add in the remaining 1½ tablespoons of sesame oil. Add in the broccoli, sliced white mushrooms, and red bell pepper. Stir and cook for approximately one minute or until the mushrooms begin to brown.
- Add in the garlic and ginger. Sprinkle in crushed red pepper flakes and ground black pepper to taste. Stir and cook for approximately 30 seconds.
- Add the noodles and soy sauce. Gently toss a few times to mix, careful not to break the noodles.
- Add in the chopped scallions and cook for around 1 minute, just so the green onions become wilted.
Variations:
- To keep the recipe gluten-free, use gluten-free soy sauce.
- If watching sodium levels, use reduced-sodium soy sauce.
- Substitute eggs with tofu to make the dish vegan.
- Use chicken as a protein instead of eggs.
- Add any vegetables you prefer.
Notes:
- Keeps for 3-4 days refrigerated.
- Store in a sealed container.
- Reheat on stovetop or in microwave.
Nutrition Notes:
- This recipe is a great way to get a boost of veggies filled with fiber and vitamins C and K. The eggs in this dish are also a good source of B vitamins and protein.
Savings Tip:
- Frozen broccoli can be used instead of fresh broccoli for this recipe. It is also possible to use ¼ teaspoon dried ginger instead of 1 tablespoon of fresh ginger.
Nutrition Facts:
Total Servings: 2
Serving Size: 1/2 of the wok/skillet
| Amount Per Serving | % Daily Value |
| Calories: 455 calories | 23% |
| Total Fat: 18 g | 27% |
| Saturated Fat: 3.5 g | 17% |
| Cholesterol: 187 mg | 62% |
| Sodium: 1146 mg | 48% |
| Total Carbohydrates: 60 g | 20% |
| Dietary Fiber: 5 g | 19% |
| Added Sugar: 15 g | 0% |
| Protein: 15 g | 29% |
| Vitamin D: 47 IU | 12% |
| Calcium: 80 mg | 8% |
| Iron: 3 mg | 14% |
| Potassium: 517 mg | 15% |