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UW Health SMPH
American Family Children's Hospital

Noodles Thai Style

¼ cup ketchup
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. sugar
¼ to ½ tsp. crushed red pepper flakes
¼ tsp. ground ginger
2 tsp. margarine
1 (8 oz.) carton egg substitute
8 green onions, cut in 1 ½-inch pieces
1 clove garlic, minced
¾ lb. fresh bean sprouts, rinsed and drained
8 oz. linguine noodles, cooked and hot
¼ cup dry roasted, unsalted peanuts, chopped  
In small bowl, combine ketchup, soy sauce, red pepper flakes and ginger; set aside. In large skillet over medium heat, add 1 tsp. margarine and heat until bubbly. Add egg substitute and gently scramble until done; remove to another small bowl.

In same skillet, add remaining 1 tsp. margarine and sauté green onions and garlic for 2 minutes. Stir in bean sprouts; cook and stir until sprouts are slightly wilted, about 2 minutes. Stir in ketchup mixture and cook until heated through. Add scrambled eggs and hot, cooked linguine; toss until well combine. Serve immediately topped with chopped peanuts.
Yield: 6 servings (1 cup each)
Nutrition Information Per Serving
  • Calories 270
  • Total Fat 8 grams
    • Saturated Fat 1 gram
    • Monounsaturated 1 gram
  • Sodium 420 mg
  • Total Carbohydrates 39 grams
    • Fiber 3 grams
  • Protein 14 grams