Stir-Fried Chinese Egg Noodles - cooking recipe

Ingredients

8 ounces frozen Chinese egg noodles, thawed
1 tablespoon canola oil
1 cup sliced cremini mushroom
5 garlic cloves, minced
3 green onions, sliced diagonally
1/4 cup low 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
2 large eggs
2 cups spinach, trimmed

Preparation

Cook the egg noodles according to package directions, omitting salt, and fat.
Drain, and set aside.
Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
Add mushrooms, and saute for 4 minutes, stirring occasionally.
Add garlic, and green onions, and saute for 1 minute,stirring constantly.
Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
Add noodles to pan, toss to coat.
Add eggs, cook 2 minutes or until eggs are set, tossing well.
Remove from heat, stir in spinach.