Ingredients
-
8
-
1
-
1
-
5
-
3
-
1/4
-
1
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
Stir-Fried Chinese Egg Noodles, Very economical dish at about $6.00 for a family of 4. Done in 30 minutes., Apart from not realising that the mushrooms were finished, so I couldn’t use them, I had everything I needed for this delicious and quickly made stirfry. Full of flavour, we really enjoyed it. I’m not sure that my noodles were the ones required, I’ll use a thicker noodle next time, but that certainly didnt take away from the ease and enjoyment of this dish. Thank you, WeekendCooker, a nice addition to the rota, made for PRMR tag game
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Steps
|
1
Done
|
Cook the Egg Noodles According to Package Directions, Omitting Salt, and Fat. |
|
2
Done
|
Drain, and Set Aside. |
|
3
Done
|
Heat a Large Skillet Over Medium-High Heat, Add Canola Oil to Pan, and Swirl to Coat. |
|
4
Done
|
Add Mushrooms, and Saute For 4 Minutes, Stirring Occasionally. |
|
5
Done
|
Add Garlic, and Green Onions, and Saute For 1 Minute,Stirring Constantly. |
|
6
Done
|
Combine Soy Sauce, and the 5 Ingredients, Through and Including Chile Paste, Stirring Well. |
|
7
Done
|
Stir Soy Sauce Mixture, Into Mushroom Mixture, and Bring to a Boil. |
|
8
Done
|
Add Noodles to Pan, Toss to Coat. |
|
9
Done
|
Add Eggs, Cook 2 Minutes or Until Eggs Are Set, Tossing Well. |
|
10
Done
|
Remove from Heat, Stir in Spinach. |
