Ingredients (serves 4)
226 gm ounces egg noodles
1 tablespoon olive oil
2 cloves garlic, minced
2 cups mushrooms, sliced (optional)
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
3 cups baby spinach
For the Sauce
2 tablespoons reduced sodium soy sauce, or more to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha Chili sauce, or more to taste
Method
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha sauce and set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms (optional), bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine.
Serve immediately
NB: since I had no snow peas I added green peas.
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