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.