Stir-Fried Chinese Egg Noodles

Ingredients

• Canola oil

  1 tbsp or 14g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Garlic

  Raw

  5 cloves, minced or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Brown sugar

  1 tbsp or 9g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Ketchup

  Low sodium

  1 tbsp or 15g

• Chile

  Patak's

  1 tablespoon or 100g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Spinach

  Raw

  2 cup or 60g

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  1 cup or 140g

• Soy sauce

  Low sodium, Shoyu

  ¼ cup or 64g

Directions

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; saute 4 minutes, stirring occasionally. Add garlic and green onions; saute 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.
4. (source: https://www.myrecipes.com/recipe/stir-fried-chinese-egg-noodles)

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