ASIAN- Stir Fried Chinese Egg Noodles
|8 ozfresh or frozen Chinese egg noodles; thawed|
|1 tblspcanola oil|
|1 cupsliced cremini mushrooms|
|5 clovesgarlic; minced|
|3 green onions; diagonally sliced|
|1/4 cuplower -sodium soy sauce|
|1 tblspbrown sugar|
|1 1/2 tblspfresh lime juice|
|1 tblspDark sesame oil|
|1 tblspchili paste (such as sambal oelek)|
|2 large eggs|
|2 cupscooked spinach,; trimmed|
ASIAN- Stir Fried Chinese Egg Noodles Preparation
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, saute 4mins, stirring occasionally. Add garlic and green onions; saute for 1min, 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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