Indonesian Noodle Stir-Fry
Crispy Green Beans
Ingredients
- 4 cups tricolor coleslaw
- 4 cloves garlic, chopped
- 3 Tbsp dark sesame oil, divided
- 2 (14.2-oz) pkg instant udon stir-fry noodles
- 6 Tbsp low-sodium soy sauce
- 2 Tbsp honey (or use agave nectar)
- 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; 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. Remove from skillet; 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. Top each serving with a sunny-side up egg.
Side Dish Ingredients
- 1 (22-oz) pkg frozen crispy green beans
Side Dish Instructions
- Cook green beans according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
391
|
181
|
572
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 52 | 24 | 76 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 872 | 580 | 1452 |
Vegetarian Meal Plan
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