Rating: 3.5 stars
22 Ratings
  • 1 star values: 3
  • 2 star values: 4
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 7

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.

Julianna Grimes
Recipe by Cooking Light September 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
27 mins
total:
27 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

304 calories; fat 10.3g; saturated fat 1.8g; mono fat 4.5g; poly fat 2.8g; protein 14.4g; carbohydrates 39.6g; fiber 2.3g; cholesterol 106mg; iron 1.8mg; sodium 662mg; calcium 54mg.
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