Stir-Fried Chinese Egg Noodles
Very economical dish at about $6.00 for a family of 4. Done in 30 minutes.
INGREDIENTS
Nutrition- 8ounces frozen Chinese egg noodles, thawed
- 1tablespoon canola oil
- 1cup sliced cremini mushroom
- 5
- 3
- 1⁄4
- 1tablespoon brown sugar
- 1 1⁄2tablespoons fresh lime juice
- 1tablespoon dark sesame oil
- 1tablespoon ketchup
- 1tablespoon chili paste
- 2large eggs
- 2
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DIRECTIONS
- Cook the egg noodles according to package directions, omitting salt, and fat.
- Drain, and set aside.
- Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
- Add mushrooms, and saute for 4 minutes, stirring occasionally.
- Add garlic, and green onions, and saute for 1 minute,stirring constantly.
- Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
- Stir soy sauce mixture, into mushroom mixture, and 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.
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