The most attractive thing about this recipe to me at first was that all the ingredients were simple and I did not have to go on an elaborate treasure hunt to find ingredients.
The next thing about this was that it was fantastic! It actually served two people (x2 servings each!)
As long as you use a gluten-free soy sauce, this is a gluten-free recipe.
Vegetarian, even. Skip the eggs for vegan.
(adapted from Brownies for Dinner)
8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
— one well squeezed lime for the sauce and one lime cut into wedges for serving.
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
— I used 1 T vegetable oil and 1 T sesame oil.
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
— I used about 3/4 cup
1/4 cup chopped roasted, salted peanuts
— I chopped 1/2 cup and mixed some in during that last part of cooking.
Soak noodles according to package instructions. Drain.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large nonstick skillet, heat oil over medium-high heat.
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost se (about 30 seconds).
Transfer eggs to a plate.
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts.
Notes and variations
315 calories, 7g fat (0.9g saturated fat), 3.6g protein, 60.5g carb, 1.4g fiber
Per serving: $1.50 or less.
If you’re a carnivore try this: While the noodles are soaking, cut up 1 small chicken breast (or half of one of the colossal ones) into bite sized pieces. Marinate the chicken in a little bit of soy sauce and garlic (or make a little extra of the sauce for the noodles and marinate the chicken in that). OR: use shrimp (marinate same as chicken)… heck, use both. Cook them before you add the noodles to the pan.
Leftovers: heat in the microwave or toss in a hot skillet for a minute to warm the noodles. Not as good as the first day but with a little extra lime juice, it makes a nice leftover-lunch.