Vegetarian Pad See Ew
Ingredients
The sauce
-
3
tablespoons
dark sweet soy sauce
-
1
tablespoon
regular soy sauce
-
2
teaspoons
honey
-
1
teaspoon
rice vinegar
The noodles
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced
-
2
large
portabella mushroom caps, sliced (about 6 ounces)
-
14 to 16
ounces
bok choy, ends trimmed, stems & leaves separated, then sliced
-
2
large
eggs, beaten
-
8
ounces
dry wide rice noodles, cooked
For garnish (optional)
-
Chopped peanuts
-
Thinly sliced green onion
-
Bean sprouts
-
Lime wedges
Instructions
- Whisk together all the sauce ingredients in a small bowl and set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in mushrooms and bok choy stems, cooking for 5 to 6 minutes until mushrooms are tender.
- Add bok choy leaves and cook for another 2 to 3 minutes until all veggies are tender.
- Push veggies to one side and pour beaten eggs into the other side, scrambling until cooked.
- Add cooked noodles and sauce to the skillet, tossing for about 2 minutes until heated through.
- Season with salt, pepper, and red pepper flakes as desired, and serve immediately with optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
394
Total fat
10g
Total carbohydrates
68g
Total protein
8g
Sodium
698mg
Cholesterol
82mg
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