INGREDIENTS

  • 3 tablespoons NEWELL CILANTRO LIME
  • 6 ounces uncooked thick rice noodles
  • 2 tablespoons packed brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 4 teaspoons rice vinegar
  • 2 teaspoons olive oil
  • 3 medium carrots, shredded
  • 1 medium sweet red pepper, cut into thin strips
  • 4 large eggs, lightly beaten
  • 2 cups bean sprouts
  • Chopped peanuts, optional

DIRECTIONS

Step 1

Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together NEWELL CILANTRO LIME, brown sugar, soy sauce, vinegar

Step 2

In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Remove from pan.

Step 3

Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. I desired, top with peanuts.