Vegetable-noodle stir fry

Tonight I put a little twist on take-out and made my own version of vegetable lo mein. Well, it was closer to stir fry, but it was healthy, tasty and quit fun.

I boiled the noodles while I chopped the vegetables. I used whole wheat linguine noodles to add texture, fiber and protein. Before I sauteed the vegetables, however, I scrambled two large eggs with 1 tablespoon of olive oil in the wok. I set the eggs aside and used them later.

After chopping the vegetables, I added them to the wok and cooked them with 2 tablespoons of olive oil. The vegetables cooked for 15 minutes. The wok cooks well because the heat is evenly distributed throughout the entire pan. I mixed the sauces with lime and sugar to flavor the stir fry. Finally, I added the noodles to the vegetables and tossed everything together, topping it with shiitake mushrooms and the scrambled eggs.

It turned out very well, but there were too many noodles. The vegetables were amazing and the sauce was a little sweet and a little spicy. It was a great combination. Next time, I'll use less noodles, though.

Ingredients:
1 pound whole wheat linguine
3 tablespoons olive oil, divided
2 large eggs
1 baby bok choy, chopped
1 bok choy, chopped
1/2 medium onion, chopped
1 red bell pepper
1/2 cup shredded carrots
handful of snow peas
ground ginger
1/4 cup soy sauce
3 tablespoons garlic black bean sauce
juice of 1 lime
1 tablespoon hot pepper sauce
1 tablespoon sugar

Music: Kristian Standfill - Jesus Paid It All
Weather: 20-degrees