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Photo: John Autry; Styling: Cindy Barr
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesfresh or frozen Chinese egg noodles, thawed1tablespooncanola oil1cupsliced cremini mushrooms5garlic cloves, minced3green onions, diagonally sliced¼cuplower-sodium soy sauce1tablespoonbrown sugar1 ½tablespoonsfresh lime juice1tablespoondark sesame oil1tablespoonketchup1tablespoonchile paste (such as sambal oelek)2large eggs2cupsspinach, trimmed
Cook Mode(Keep screen awake)
Ingredients
8ouncesfresh or frozen Chinese egg noodles, thawed
1tablespooncanola oil
1cupsliced cremini mushrooms
5garlic cloves, minced
3green onions, diagonally sliced
¼cuplower-sodium soy sauce
1tablespoonbrown sugar
1 ½tablespoonsfresh lime juice
1tablespoondark sesame oil
1tablespoonketchup
1tablespoonchile paste (such as sambal oelek)
2large eggs
2cupsspinach, trimmed
DirectionsCook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.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, brown sugar, lime juice, sesame oil, ketchup and 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.Originally appeared: Cooking Light
Directions
Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.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, brown sugar, lime juice, sesame oil, ketchup and 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.
Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
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, brown sugar, lime juice, sesame oil, ketchup and 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.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)304Calories10gFat40gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
