Indonesian Noodle Stir-Fry
Ingredients
- 3 cups tricolor coleslaw
- 3 cloves garlic, chopped
- 3 Tbsp sesame oil, divided
- 2 (14.2-oz) pkg instant udon stir-fry noodles
- 6 Tbsp low-sodium soy sauce
- 2 Tbsp honey
- 3 green onions, cut into 2-inch pieces
- 6 large eggs
Instructions
- Sauté coleslaw and garlic in 2 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until cabbage is tender and garlic is fragrant.
- Fold noodles into slaw, and sauté 3 minutes or until noodles start to brown.
- Stir together soy sauce, honey, and onions in a small bowl. Stir into fried noodles, and cook 2 minutes. Divide among 6 plates; cover to keep warm.
- Return skillet to medium-high heat. Cook eggs, in batches, in 1 Tbsp hot oil until whites are set and yolks are cooked to desired doneness. Serve noodles topped with a sunny-side up egg.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
397
|
397
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 16 | 16 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 878 | 878 |
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