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Stir-Fried Chinese Egg Noodles

Photo: John Autry; Styling: Cindy Barr
Hands-on time 27 mins
Total time 27 mins
Yield Serves 4 (serving size: 1 cup)
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

Nutrition Information

  • calories 304
  • fat 10.3 g
  • satfat 1.8 g
  • monofat 4.5 g
  • polyfat 2.8 g
  • protein 14.4 g
  • carbohydrate 39.6 g
  • fiber 2.3 g
  • cholesterol 106 mg
  • iron 1.8 mg
  • sodium 662 mg
  • calcium 54 mg

How to Make It

  1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.

    Cleaning Mushrooms
  2. 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.

  3. 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.