I love a stir fry; I make them a lot of them on Fridays (so-called Stir Fry-days at my house. I know I am hilarious, and a fan of Archer). Normally I make my stir fry with beef or chicken and I serve it alongside rice. To shake things up, I decided to make it with eggs and mushrooms and bought some Chinese egg noodles to replace my rice.
Chinese rice noodles have a fantastic chewy texture; I found them in the international section of my local grocery store and they were very inexpensive. I highly recommend using them at home!
This sauce is sweet and sour and lightly spicy; the ketchup doesn’t make it taste tomato-ey, I promise. It rounds the whole sauce out. The sauce thicken as it cooks and coats the noodles perfectly; the eggs absorb the flavor of the sauce as they cook. Easy, fast, cheap- the perfect weeknight meal!
8 ounces Chinese egg noodles, cooked according to package instructions
1 tablespoon canola oil
1 cup sliced shiitake mushrooms
5 cloves of garlic, minced
3 scallions, sliced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon ketchup
1 tablespoon chili paste
2 cups baby spinach
Cook the chinese noodles to package instructions; drain and set aside.
Heat a large skillet over medium heat. Add the oil the pan and bring to heat. Add the mushrooms and saute 4 minutes, until they begin to brown. Add the garlic and onions and cook until fragrant, about a minute. Add the soy sauce, brown sugar, lime juice, sesame oil, ketchup and chili paste. Bring the mixture to a boil.
Add the noodles to the pan and toss in the sauce to coat. Remove to a plate. Add the eggs and cook while stirring until they are set, about two minutes. Add the noodle mixture back. Stir in the spinach and cook for 1 further minute. Remove from heat and enjoy!