04 July 2014

Stir-Fried Chinese Egg Noodles

Cooking Light posted a recipe for Stir-Fried Chinese Egg Noodles. I love anything Chinese and anything noodles, so I knew I couldn't go wrong! Delicious!! You could easily add meat to this and I think broccoli would be yummy too. 

  • 8 oz Chinese egg noodles,
  • 1 tbsp canola oil
  • 1 c sliced cremini mushrooms (I used baby bellas)
  • garlic cloves, minced
  • 1 bundle green onions, sliced
  • 1/4 c lower-sodium soy sauce
  • 1 tbsp brown sugar
  • 1 1/2 tbsp fresh lime juice
  • 1 tbsp dark sesame oil
  • 1 tbsp ketchup
  • 1 tbsp chili paste
  • large eggs
  • 2 cups spinach, trimmed
First, combine your sauce ingredients in a bowl: soy sauce, brown sugar, lime juice, sesame oil, ketchup, and chili paste. Set aside.

Go ahead and scramble your eggs in a small skillet, and set aside as well.
  1. Boil water for the egg noodles. Cook according to package directions.
  2. About the time you put the noodles in to cook (mine only needed 3 min), 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. Stir soy sauce mixture into mushroom mixture; bring to a boil.
  3. Add noodles to pan; toss to coat. Add eggs;  Remove from heat; stir in spinach. Enjoy!

    Original recipe found here.

No comments:

Post a Comment