Today, I made a slight variation of a recipe I found at EatingWell.com. It was delicious—I highly recommend it! Here is my slightly modified recipe:
Ingredients:
- 8 ounces whole-wheat spaghetti
- 3 Tablespoons lime juice
- 3 Tablespoons hoisin sauce (see Tip)
- 1 teaspoon chile-garlic sauce (see Tip)
- 2 teaspoons sesame oil
- 8 ounces round steak, thinly sliced
- 1 red bell pepper
- 1 handful of baby carrots, chopped
- 1 10-ounce package frozen shelled edamame (about 2 cups), thawed
- 3 cups of fresh spinach
- 1 Tablespoon minced fresh ginger
Preparation:
- Cook spaghetti according to package directions
- Mix lime juice, hoisin sauce and chile-garlic sauce in a small bowl.
- Heat oil in a large skillet over medium-high heat. Add steak and stir fry until cooked through. Remove steak, but leave juices in the skillet. Add vegetables to the skillet, cook for 4 minutes. Add ginger, sauce and steak and cook for another minute. Toss with the noodles and serve.
Nutrition Info (per serving): Calories: 427, Fat: 9 g, Saturated fat: 2 g, Carbohydrates: 60 g, Protein: 29 g, Fiber: 5 g, Sodium: 757 mg
Tips: Hoisin sauce and chile-garlic sauce can be found in the Asian section of most large supermarkets or Asian markets. Both will keep in the refrigerator for up to 1 year.
Check out more of my healthy recipes here!
Nicole Geurin, MPH, RD 
I really like the “east meets west” fusion concept you implement into this recipe! Instead of having the boring old tomatoes and basil, carbonara, pesto and bolognese, you have something else which seems to be much more interesting!!! oh, you might want to try the “spicy sesame oil” which has the same aroma as the normal sesame oil but it gives a burning kick to your tongue. 🙂