stir fried chinese egg noodles

Noodles & Pasta

Stir-Fried Chinese Egg Noodles

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 neutral oil, such as canola or avocado
1 cup sliced cremini mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
¼ cup lower-sodium soy sauce
1 tablespoon brown sugar
1 ½ 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

Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
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, brown sugar, lime juice, sesame oil, ketchup and chile paste, stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
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.