Stir-Fried Chinese Egg Noodles

(Photo Credit: www.myrecipes.com)

Hands On Time: 27 min

Total Time: 27 min

Serves 4 (1 cup)

Ingredients:

8 oz fresh or frozen Chinese egg noodles, thawed

1 tbsp canola oil

1 cup sliced mushrooms (recipe suggests cremini)

5 garlic cloves, minced

3 green onions, diagonally sliced

1/4 cup low-sodium soy sauce

1 tbsp brown sugar

1.5 tbsp fresh lime juice

1 tbsp dark sesame oil

2 large eggs

2 cups spinach, trimmed

Directions

1) Cook the noodles per package directions, omitting salt and fat. Drain. Set aside.

2) Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add mushrooms and saute 4 minutes, stirring occasionally. Add garlic and green onions. Saute for 1 minute. Combine soy sauce and next four ingredients, stirring well. Stir soy sauce mixture into the 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.

Calories: 104

Fat: 10.3g

Fiber: 2.3g

Sodium: 662mg