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.
I loved this recipe! We used chicken breast instead of mushrooms as we had it available. A tip to everyone about the eggs - add them when the recipe tells you to, but keep string / using tongs to mix through while cooking. They are supposed to kind of "coat" the noodles, while absorbing the sauce for flavor. I thought it strange at first myself as I had usually prepared eggs first of separately when cooking Asian, but it works perfectly if prepared correctly. Also, when it comes to the chilli paste, I recomend buying a jar of authentic Asian chilli paste. It has a different heat to a standard or Mexican paste. If that is still too hot for you, I would recomend using a little sweet paprika to still give it a more balanced flavor with out too much kick.
We served this as a side dish to some chicken satay (also Cooking Light). Couple things - I didn't bother with the eggs and I used dried chinese noodles - 6 oz package. Really easy to throw together once everything is prepped ahead and choc full of flavor...almost too spicy for us. Next time we'll cut back a little on the chile paste. But this is really good and you can easily incorporate more veggies for a main dish. Next time you are craving take out chow mein, try this!
A quick, yummy dish for weeknights. Flavor is good, and it's so convenient to whip up. The one thing I would change is to cook the eggs separately from the noodles, mushrooms and sauce. When I made it as written (unless I misunderstood the recipe), the eggs set up on top of the noodles, making the sauce and noodles kind of sticky and too thick for my taste. Next time I'll cook the eggs like scrambled eggs before hand, and add the cooked eggs to the dish at the end.
I really like this recipe but everyone else I've made it for doesn't like it at all. I've made it several times over the years and still enjoy having it. I always skip the chile paste and I use packaged noodles that take 3 minutes to cook.
I thought it was tasty, but something was missing for me. Maybe I would have liked more sauce, although the sauce was thick and coated the noodles. It was pretty spicy, so next time I won't use as much chili sauce. I also left out the spinach because I dont care for it. I'll make this again - my boyfriend liked it too.
I loved this recipe. I used dried 'fried Chinese egg noodles' from the grocery store - and had no issues with the mushiness that others have described. Since they cook in 3 minutes, the entire recipe whips up very quickly, so I recommend making the sauce before you start anything else. I always use more spinach (4 or more cups) because 2 cups isn't much once it wilts. This recipe has become a staple in our house because it's quick, easy, cheap and delicious!
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