Thai Noodles Bowl Recipe from HEB

Instructions

In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.

In a medium bowl, combine brown sugar, soy sauce, Sriracha and ginger; whisk well to combine; set aside.

Return large stock pot to stove, heat over medium heat, add 1 tablespoon olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

Return large stock pot to stove, heat remaining 1 tablespoon oil over medium heat. Add eggplant, mushrooms, and garlic. Sauté over medium high heat for 5-6 minutes or until veggies are cooked through.

Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add cashews, green onions, and cilantro; stir to combine.

Serve immediately.

Source:

H-E-B Health and Wellness

Reviews

Sign up for email updates

Sign up for
email updates