Stir-Fried Chinese Egg Noodles

Photo: John Autry; Styling: Cindy Barr

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.

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 27 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 304
  • Fat: 10.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.8g
  • Protein: 14.4g
  • Carbohydrate: 39.6g
  • Fiber: 2.3g
  • Cholesterol: 106mg
  • Iron: 1.8mg
  • Sodium: 662mg
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  1. 1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
  2. 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. 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.
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