Ingredients
- 4 ounces brown rice noodles
- 3 tablespoons cooking oil (canola or vegetable)
- 1 clove garlic, minced (may substitute with 1/8 teaspoon of garlic powder)
- 4 large eggs, lightly beaten
- 2 cups carrot, shredded
- 2 cups snow peas (or other veggie)
SAUCE
- 3 tablespoons soy sauce
- 3-4 tablespoons lime juice (from 2 limes)
- 2 teaspoons fish sauce (optional)
- 1/8 teaspoon red pepper flakes or Sriracha sauce (optional)
TOPPINGS (OPTIONAL)
- 1/4 cup chopped peanuts
- Green onions, chopped
- Fresh cilantro, chopped
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Serves: 4 |
Instructions
- Prepare brown rice noodles according to package instructions, drain and set aside.
- In a small bowl, stir together the soy sauce, lime juice, fish sauce and red pepper flakes (or Sriracha sauce).
- In a large skillet, heat oil over medium-high heat. Add garlic and swirl for a moment, then add veggies and fry until cooked to desired tenderness.
- Move veggies to the outer edges of the pan, leaving an open circle in the middle. Pour the beaten eggs into the center space and scramble.
- When the eggs have set, pour in sauce and stir everything together.
- Serve egg and veggie mixture over the brown rice noodles, sprinkling chopped peanuts, green onions and cilantro.
ALLERGY ALERT
To make this recipe gluten- and soy-free, use coconut aminos instead of soy sauce. Find more substitutions for allergies and food sensitivities on page 17.
Recipe adapted and reprinted with permission from The Food Group