Stir-Fried Chinese Egg Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine. Omit or decrease the amount of chile paste if serving to kids. Ingredients:
8 ounces fresh or frozen chinese egg noodles, thawed |
1 tablespoon canola oil |
1 cup sliced cremini mushrooms |
5 garlic cloves, minced |
3 green onions, diagonally sliced |
1/4 cup lower-sodium soy sauce |
1 tablespoon brown sugar |
1 1/2 tablespoons fresh lime juice |
1 tablespoon dark sesame oil |
1 tablespoon ketchup |
1 tablespoon chile paste (such as sambal oelek) |
2 large eggs |
2 cups spinach, trimmed |
Directions:
1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.
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