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Photo: Ali Redmond
Active Time:15 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:55 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupssmall cauliflower florets (about 1/2 small head)2clovesgarlic, thinly sliced3tablespoonsextra-virgin olive oil, divided⅛teaspoonsalt, divided2(3.5 ounce) packagessweet potato glass noodles2tablespoonslow-sodium soy sauce2tablespoonspure maple syrup1tablespoonsesame oil2teaspoonsfish sauce1teaspoonsambal oelek4large eggs, lightly beaten1scallion, thinly sliced, divided1serranoorjalapeño pepper, seeded and finely chopped½tablespoontoasted sesame seeds1tablespoonfinely chopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
4cupssmall cauliflower florets (about 1/2 small head)
2clovesgarlic, thinly sliced
3tablespoonsextra-virgin olive oil, divided
⅛teaspoonsalt, divided
2(3.5 ounce) packagessweet potato glass noodles
2tablespoonslow-sodium soy sauce
2tablespoonspure maple syrup
1tablespoonsesame oil
2teaspoonsfish sauce
1teaspoonsambal oelek
4large eggs, lightly beaten
1scallion, thinly sliced, divided
1serranoorjalapeño pepper, seeded and finely chopped
½tablespoontoasted sesame seeds
1tablespoonfinely chopped fresh cilantro
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Spread cauliflower and garlic on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt. Roast until the cauliflower and garlic are golden, 18 to 20 minutes.Meanwhile, bring a large pot or Dutch oven of water to a boil. Add noodles and cook until tender, 6 to 8 minutes. Drain and rinse under cold water.Meanwhile, whisk soy sauce, maple syrup, sesame oil, fish sauce and sambal oelek together in a small bowl.Heat the remaining 1 tablespoon olive oil in the large pot (or Dutch oven) over medium-low heat. Add eggs, half of the scallions, serrano (or jalapeño) and the remaining pinch of salt. Cook, stirring to scramble, until the eggs are mostly cooked through, about 1 minute.Add the noodles and the reserved sauce. Reduce heat to low and cook, stirring, until well combined, 1 to 2 minutes. Stir in the roasted cauliflower and garlic. Top with sesame seeds, the remaining scallions and cilantro.EquipmentParchment paperOriginally appeared: EatingWell.com, November 2022
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Spread cauliflower and garlic on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt. Roast until the cauliflower and garlic are golden, 18 to 20 minutes.Meanwhile, bring a large pot or Dutch oven of water to a boil. Add noodles and cook until tender, 6 to 8 minutes. Drain and rinse under cold water.Meanwhile, whisk soy sauce, maple syrup, sesame oil, fish sauce and sambal oelek together in a small bowl.Heat the remaining 1 tablespoon olive oil in the large pot (or Dutch oven) over medium-low heat. Add eggs, half of the scallions, serrano (or jalapeño) and the remaining pinch of salt. Cook, stirring to scramble, until the eggs are mostly cooked through, about 1 minute.Add the noodles and the reserved sauce. Reduce heat to low and cook, stirring, until well combined, 1 to 2 minutes. Stir in the roasted cauliflower and garlic. Top with sesame seeds, the remaining scallions and cilantro.EquipmentParchment paper
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Spread cauliflower and garlic on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt. Roast until the cauliflower and garlic are golden, 18 to 20 minutes.
Meanwhile, bring a large pot or Dutch oven of water to a boil. Add noodles and cook until tender, 6 to 8 minutes. Drain and rinse under cold water.
Meanwhile, whisk soy sauce, maple syrup, sesame oil, fish sauce and sambal oelek together in a small bowl.
Heat the remaining 1 tablespoon olive oil in the large pot (or Dutch oven) over medium-low heat. Add eggs, half of the scallions, serrano (or jalapeño) and the remaining pinch of salt. Cook, stirring to scramble, until the eggs are mostly cooked through, about 1 minute.
Add the noodles and the reserved sauce. Reduce heat to low and cook, stirring, until well combined, 1 to 2 minutes. Stir in the roasted cauliflower and garlic. Top with sesame seeds, the remaining scallions and cilantro.
Equipment
Parchment paper
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)440Calories20gFat57gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
