Stir-Fried Chinese Egg Noodles |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 12 |
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Very economical dish at about $6.00 for a family of 4. Done in 30 minutes. Ingredients:
8 ounces frozen chinese egg noodles, thawed |
1 tablespoon canola oil |
1 cup sliced cremini mushroom |
5 garlic cloves, minced |
3 green onions, sliced diagonally |
1/4 cup low sodium soy sauce |
1 tablespoon brown sugar |
1 1/2 tablespoons fresh lime juice |
1 tablespoon dark sesame oil |
1 tablespoon ketchup |
1 tablespoon chili paste |
2 large eggs |
2 cups spinach, trimmed |
Directions:
1. Cook the egg noodles according to package directions, omitting salt, and fat.
2. Drain, and set aside.
3. Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
4. Add mushrooms, and saute for 4 minutes, stirring occasionally.
5. Add garlic, and green onions, and saute for 1 minute,stirring constantly.
6. Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
7. Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
8. Add noodles to pan, toss to coat.
9. Add eggs, cook 2 minutes or until eggs are set, tossing well.
10. Remove from heat, stir in spinach.
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