Veggie Noodle Bowl

Veggie Noodle Bowl

Servings1 1/3 cups

Prep Time15 minutes

Cook Time15 minutes

Ingredients

• 8ounces uncooked wide rice stick noodles
• 1Tbsp sesame oildivided
• 1/2cup no-salt added vegetable broth
• 6Tbsp low-sodium ketchup
• 2Tbsp lime juice
• 2Tbsp low sodium soy sauce
• 1tsp Sriracha hot chili sauce
• 2 garlic clovesminced
• 2 green onionschopped
• 2 eggsbeaten
• 2cups fresh bean sprouts
• 1cup thinly sliced English cucumber
• 1cup matchstick-cut carrots
• 1/4cup fresh basilchopped
• 1/4cup fresh cilantrochopped
• 2Tbsp unsalted peanutschopped

Instructions

1. Cook the noodles according to the package directions. Drain and toss with 1 tsp sesame oil.
2. In a small bowl, whisk together broth, ketchup, lime juice, soy sauce, and Sriracha. Set aside.
3. Heat remaining 2 tsp sesame oil in a large skillet over medium heat. Add garlic and green onions and stir-fry for 1 minute. Add eggs and stir until scrambled.
4. Add soy sauce mixture and bring to a boil. Add noodles and bean sprouts, tossing gently to coat. Cook for approximately 1 minute, until sauce is thickened.
5. Remove from heat and serve into individual bowls.
6. Top each bowl with cucumber, carrots, basil, cilantro, and peanuts.

Article source here:The Fit Housewife