No-Take Out Chinese

I find myself in a fairly consistent rotation of Italian food and Mexican food. It’s like I just can’t get enough.

And then there is the occasional Mediterranean or Greek food thrown into the mix as well.

But rarely do I make Asian dishes.

Recently I had a craving and I was determined to satisfy that with tonight’s dinner.

I came across yet another great recipe in September’s Cooking Light Magazine that helped feed my desire for this genre of food.

The sauce in the Stir-Fried Chinese Noodle recipe called for chili paste, which added a nice healthy bite; and the lime provided a little tang. It took only six ingredients to yield a wonderful sauce that gave the dish depth and coherence.

In hindsight, the only thing I’d do differently is add more mushrooms and maybe even another vegetable, such as julienned red peppers.

Adding the garlic

Chili paste

The Sauce

Rice noodles

Sauce and Noodles combined

Spinach added

Mixing in the spinach

Ready to eat!

Stir-Fried Chinese Noodles

What You Need

  • 8 ounces Chinese egg noodle (you can also use rice noodles, which I did)

  • 1 tablespoon canola oil

  • 1 cup sliced cremini mushrooms

  • 5 garlic cloves, minced

  • 3 green onions, diagonally sliced

  • 1/4 cup lower-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 (such as sambal oelek)

  • 2 large eggs (I omitted the eggs and added a diced chicken breast instead)

  • 2 cups spinach, trimmed

What To Do

  1. Cook the 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.

  3. Add mushrooms; saute 4 minutes, stirring occasionally. Add garlic and green onions; saute for 1 minute, stirring constantly.

  4. Combine soy sauce and the next 5 ingredients (through chili paste), stirring well.

  5. Stir soy sauce mixture into mushroom mixture; bring to a boil.

  6. Add noodles to pan; toss to coat.

  7. Add eggs; cook 2 minutes or until eggs are set, tossing well. (As I said above, I skipped this step and added chicken instead)

  8. Remove from heat; stir in spinach.

Notes

I marinated the chicken earlier today in teriyaki sauce to give it some flavor. Then I baked the chicken in the oven for 25 minutes or until no longer pink. I diced the chicken and added it to the noodles at the end.

http://glorioffood.com/2011/09/19/no-take-out-chinese/

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