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Stir-Fried Rice Noodles with Beef and Spinach

Photo: Romulo Yanes; Styling: Simon Andrews
Total time 24 mins
Yield 4 servings (serving size: 1 1/2 cups)
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!"


  • 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

Nutrition 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

How to Make It

  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.