Stir-Fried Chinese Egg Noodles

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

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

Ingredients

• 8  ounces  frozen  Chinese egg noodles, thawed
• 1  tablespoon canola oil
• 1  cup  sliced cremini mushroom
• 5  garlic cloves, minced
• 3  green onions, sliced diagonally
• 1⁄4 cup low sodium soy sauce
• 1  tablespoon brown sugar
• 1 1⁄2 tablespoons fresh lime juice
• 1  tablespoon  dark sesame oil
• 1  tablespoon ketchup
• 1  tablespoon  chili paste
• 2  large eggs
• 2  cups 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.