Stir-Fried Rice Noodles with Beef and Spinach

Stir-Fried Rice Noodles Recipe
Photo: Romulo Yanes; Styling: Simon Andrews
Your family will love this Stir-Fried Rice Noodle with Beef and Spinach recipe. One online reviwer claims, "Super easy to make in a snap!"


4 servings (serving size: 1 1/2 cups)
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 24 Minutes

Nutritional Information

Calories 408
Fat 13.2 g
Satfat 2.9 g
Monofat 5.9 g
Polyfat 3.1 g
Protein 16.7 g
Carbohydrate 56.1 g
Fiber 5 g
Cholesterol 37 mg
Iron 5.1 mg
Sodium 616 mg
Calcium 83 mg


6 ounces uncooked wide rice sticks (rice-flour noodles)
1 tablespoon canola oil
1 cup thinly sliced green onions
2/3 pound top sirloin steak, cut into thin strips
2 cups sliced shiitake mushroom caps
2 garlic cloves, finely minced
1 (6-ounce) bag washed baby spinach
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
3 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons Sriracha (hot chile sauce)
1 tablespoon dark sesame oil
1/4 teaspoon salt
2 teaspoons sesame seeds, toasted


1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt.

3. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Susan Russo,

Cooking Light

April 2011
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