Curried Rice & Noodles

• 2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
• 2 large eggs, lightly beaten
• 1 tablespoon canola oil
• 1 yellow summer squash, sliced
• 1 small sweet red pepper, chopped
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 package (8-1/2 ounces) ready-to-serve basmati rice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• 1/2 cup chopped cashews

1. In a small saucepan, cook pasta according to package directions; drain and cool.
2. Meanwhile, place a
3. coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
4. In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

hair pasta, eggs, canola oil, yellow summer, sweet red pepper, garlic, curry powder, ground ginger, red pepper, ready, soy sauce, lime juice, sesame oil, green onions, cashews

Taken from www.tasteofhome.com/recipes/curried-rice-noodles/ (may not work)