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.
