Stir-Fried Chinese Egg Noodles

• 8 ounces frozen Chinese egg noodles, thawed
• 1 tablespoon canola oil
• 1 cup sliced cremini mushroom
• 5 garlic cloves, minced
• 3 green onions, sliced diagonally
• 1/4 cup low sodium soy sauce
• 1 tablespoon brown sugar
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon dark sesame oil
• 1 tablespoon ketchup
• 1 tablespoon chili paste
• 2 large eggs
• 2 cups spinach, trimmed

1. Cook the egg noodles according to package directions, omitting salt, and fat.
2. Drain, and set aside.
3. Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
4. Add mushrooms, and saute for 4 minutes, stirring occasionally.
5. Add garlic, and green onions, and saute for 1 minute,stirring constantly.
6. Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
7. Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
8. Add noodles to pan, toss to coat.
9. Add eggs, cook 2 minutes or until eggs are set, tossing well.
10. Remove from heat, stir in spinach.

frozen chinese egg noodles, canola oil, cremini mushroom, garlic, green onions, soy sauce, brown sugar, lime juice, sesame oil, ketchup, chili paste, eggs, spinach

Taken from www.food.com/recipe/stir-fried-chinese-egg-noodles-462882 (may not work)