“This was adapted from another recipe on this site. (Thanks ms_bold for a great beginning!) I changed the original recipe to suit my family's tastes, to shorten cooking time, and to decrease the fat content. I am primarily posting this to check the Nutrition Facts since we are trying to eat healthier without compromising on taste. I used the breast meat from a Rotisserie Chicken, but this would also be a great way to use leftover chicken breast. My children will not eat anything remotely spicy so my husband and I must add crushed red pepper to our plates after serving, but I'm sure this would be even better if it was cooked in. Enjoy!”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together sauce ingredients and set aside.
  2. Prepare Noodles according to package directions, leaving slightly al dente.
  3. Scramble eggs and cook completely in large skillet or wok (I coated my pan with non-stick spray and lightly seasoned the eggs with garlic powder). Remove eggs from pan and set aside.
  4. Add oil to pan. After heated, add minced garlic, carrots and mushrooms, cook approximately 2-3 minutes.
  5. Add sauce mixture to pan, stir to combine.
  6. Add green onion, eggs, chicken, shrimp, and peanuts to pan. Cook and stir about 2 minutes, until heated through.
  7. Add noodles and bean sprouts to pan. Cook approximately 2 minutes more.
  8. Serve with lime wedges to squeeze over the entree. Add crushed red pepper, if desired.

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