Stir-Fried Rice Noodles with Beef and Spinach

I love this recipe! I have made it three times and can't wait to have it again. I have added asparagus to it and it works well.

I altered this recipe and used chicken. In addition to the spinach I added green beans and shredded carrot. It was pretty spicy with the two teaspoons sriracha, which we like, but if you don't want it too hot, cut down to 1 tsp sriracha.

I admit we used full sodium dark soy sauce and omitted the extra salt, but this one's in the monthly rotation. My husband eats ALOT of Asian food and he likes this one. Nice to have a beef option.

Way too sour!!! Reduced vinegar to 1 Tbsp, and added at least 1 Tbsp agave syrup, and it was edible.

Like all cooking light recipes, the salt was a little low. But otherwise it was really good.

I thought this was very good! I love rice noodles so I was glad to have a recipe to use them. The changes I made were vegetable oil instead of canola, no mushrooms. I actually quadrupled the recipe for 7 people. We did have leftovers. I only used 1/4 of the Sriracha and probably had a little too much lime juice. I loved it, the kids were split on the rice noodle part. I would make this again.

WAY loved this recipe! Super easy to make in a snap! Only substitution was the Sriracha - we used Sambal Oelek (ground chili paste). Oh we also used Fettuccine instead of rice noodles. With as much liquid as there is I would increase noodles to more than 6 ounces. A real keeper!

Either CL is getting off track with timing or we've entered an alternate universe, because this wasn't close to 24min for us. Used pad thai noodles & regular spinach. Good weekday supper.

It was a good solid recipe, I made it as directed and thought the flavor was good but missing something I did find that it was plenty salty but we do eat fairly low salt so that might be the difference. I would make it again and for a quick weeknight meal definitely be something I would make

This was tasteless, tangy and just unappealing.

This was amazing!!!!!! Very easy and super tasty. Added extra garlic and ginger since I love them so much. Will definitely make this again-loved the noodles instead of rice!

I'll definitely make this again. I used chili garlic sauce instead of Sriracha and it gave the dish a littlle extra zip. It took about 40-45 minutes to prep and cook though; not 24 like the recipe states.

Loved this one. Great flavor and easy to make. Next time I'll be sure to have ALL my ingredients cut up and ready to go, since the wok cooks things very quickly and I found I didn't have much time to prep in between cooking steps. Also, I did not have sriracha sauce, so I omitted it and upped the soy and ginger, and thought the flavor was still great. Not a special occasion meal, but will certainly go into my weekday dinner regular rotation for being soooo tasty.

A bit on the spicy side for me but an interesting change from pad thai. I enjoyed the leftovers and would make again with adjustments on the spice.

I had my doubts- but this one is awesome! The flavors are great, and the cooktime perfect. I used Apple Cider Vinegar instead of rice vinegar, and egg noodles instead of rice noodles. I will make this again!!

We truly didn't care for this recipe. If I were to make it again, I'd definitely put it over rice versus the rice noodles. The salt is too low. The flavor is unbalanced and a bit bland (and I measure everything). Just not worth wasting an expensive piece of meat.

This recipe goes in my "keep" file - it was outstanding! I followed the recipe exactly and thought it was perfect as written. If you will be making this for kids or for adults who don't like spicy food, however, you will want to cut down the amount of Sriracha. It adds a definite kick and you can always let individuals who do like some heat spice their own. I love that this dish stands alone without sides. While it would be inappropriate for a formal occasion, I would absolutely make this for company if it were a casual meal. I should note, including all the chopping / cutting, this took me closer to 45 minutes to make. All the prep could be done ahead of time though, and then this would be a super speedy weeknight meal - as in, 10 or 15 minutes!

Very good, would make it again! It was quick and easy to make. Used shredded/shaved steak (the kind that is meant to be cooked up for sandwiches)--worked very well, intertwined with the noodles. Also added an extra teaspoon of sriracha.