6 ounces chinese egg noodles, soba noodles or rice noodles
2 1/2 teaspoons peanut, grapeseed or safflower oil
5 garlic cloves, thinly sliced
2 large eggs, beaten
2 cups washed baby spinach
1/2 cup shelled edamame
1-2 teaspoons siracha
juice of 1/2 lime
1 cup cilantro leaves chopped
2 tablespoons sesame seeds or chopped roasted peanuts
Instructions
In a small bowl, combine scallions, soy sauce, ginger, vinegar,
sesame oil and salt. Let stand while you prepare noodles.
In a large pot of boiling water, cook noodles according to package
instructions. They should remain firm. Drain well and toss with
1/2 tablespoon of oil to keep them from sticking. Spread noodles
on a baking sheet or plate.
In a large skillet over medium heat, warm the remaining oil. Add
garlic and cook until crisp and golden around the edges being
careful not to burn. 1-2 minutes. Add half the scallion mixture
and stir-fry until fragrant, about 1 minute. Add noodles-stir-fry
until hot and lightly coated with sauce, about 30 seconds. Add
eggs, spinach, edamame sriracha and remaining scallion mixture
and continue to stir-fry until eggs are cooked, 1-2 minutes
longer. Remove from heat and stir in lime juice ands cilantro
and sesame seeds.
Originally Submitted
1/18/2015
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