Stir-Fried Chinese Egg Noodles

Submitted by weekend cooker

"Very economical dish at about $6.00 for a family of 4. Done in 30 minutes."

 

• Ready In: 37mins
• Ingredients: 13
• Yields: 4 plates
• Serves: 4

ingredients

• 226.79 g frozen Chinese egg noodles, thawed
• 14.79 ml canola oil
• 236.59 ml sliced cremini mushroom
• 5 garlic cloves, minced
• 3 green onions, sliced diagonally
• 59.14 ml low sodium soy sauce
• 14.79 ml brown sugar
• 22.18 ml fresh lime juice
• 14.79 ml dark sesame oil
• 14.79 ml ketchup
• 14.79 ml chili paste
• 2 large eggs
• 473.18 ml spinach, trimmed

directions

1. Cook the egg noodles according to package directions, omitting salt, and fat.
2. Drain, and set aside.
3. Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
4. Add mushrooms, and saute for 4 minutes, stirring occasionally.
5. Add garlic, and green onions, and saute for 1 minute,stirring constantly.
6. Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
7. Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
8. Add noodles to pan, toss to coat.
9. Add eggs, cook 2 minutes or until eggs are set, tossing well.
10. Remove from heat, stir in spinach.

Reviews

[Karen Elizabeth]

Apart from not realising that the mushrooms were finished, so I couldn't use them, I had everything I needed for this delicious and quickly made stirfry. Full of flavour, we really enjoyed it. I'm not sure that my noodles were the ones required, I'll use a thicker noodle next time, but that certainly didnt take away from the ease and enjoyment of this dish. Thank you, WeekendCooker, a nice addition to the rota, made for PRMR tag game