Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine. Omit or decrease the amount of chile paste if serving to kids.
8 ounces fresh or frozen Chinese egg noodles, thawed
1 tablespoon canola oil
1 cup sliced cremini mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
1/4 cup lower-sodium soy sauce
1 tablespoon brown sugar
1 1/2 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
How to Make It
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 and the next 5 ingredients (through 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.