Quote from: "Fashionista"Stir-Fried Chinese Egg Noodles



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 chile paste  

2 large eggs

2 cups spinach, trimmed



Preparation:

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

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. 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.