You can’t go past good Asian-inspired cuisine. This particular dish is the stuff of dreams when you want something quick and easy to make on a week night. This recipe gets a tick of approval from the hubby, which is half the work when cooking dinner (the other half is pleasing the kids)! I’m happy to report that my kids gobble this up too. Just remember, if you’re serving it to the whole family, the little ones might not take to the chile paste so much. Best to reduce the amount or omit if thats the case. Otherwise – voila! Quick weeknight dinner solved.
Chinese Egg Noodles Recipe
You will need
- 8 ounces fresh or frozen Chinese egg noodles, thawed
- 1 cup sliced cremini mushrooms
- 3 green onions, diagonally sliced
- 1 tablespoon brown sugar
- 5 garlic cloves, minced
- 1 1/2 tablespoons lime juice
- 1 tablespoon ketchup
- 1 tablespoon canola oil
- 1/4 cup soy sauce
- 1 tablespoon dark sesame oil
- 2 eggs
- 2 cups spinach, trimmed
- 1 tablespoon chile paste
Cook the Chinese egg noodles by following the packet directions – this usually involves placing them in a bowl and covering with boiling water for a minute or so. Be sure to check what your particular packet says. Drain the noodles and set aside.
Over medium-high heat, heat a large skillet and add the canola oil to the pan, swirling to coat the skillet. Saute the mushrooms for about 4 minutes, stirring occasionally. Add in the garlic and green onions and saute for 1 minute, continuously stirring. In a bowl, mix the soy sauce, brown sugar, lime juice, dark sesame oil, ketchup and chile paste (if using). Combine well. Pour the soy sauce mixture into the mushroom skillet mixture and bring to a boil.
Add the noodles to the skillet and toss to coat all over. Crack the eggs into the pan and continue to cook until they are set, mixing them in well. Take the mixture off the heat then stir in the spinach.
You can also add in any other oriental vegies if you like. Also consider substituting mushrooms for meat for extra protein, as I’ve done in the above photo.