Spicy Pan-Fried Noodles

• 1 cup thinly sliced scallions (about a bunch; use both whites and greens)scallion
• 3 tablespoons soy sauce, more to taste
• 1 tablespoon grated fresh gingerginger
• 2 teaspoons rice wine or sherry vinegarvinegar
• 1 teaspoon sesame oilsesame-oil
• 1/4 teaspoon kosher salt, more as neededsalt
• 6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodlesnoodle
• 2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as neededpeanut
• 5 garlic cloves, thinly slicedgarlic
• 2 large eggs, beaten with a forkegg
• 2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
• 1 to 2 teaspoons sriracha or other hot sauce, or to tastesriracha
• Juice of 1/2 lime, or to taste
• 1 cup cilantro leavescilantro
• 2 tablespoons sesame seeds or chopped roasted peanuts, optionalpeanut

1. 01In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
2. 02In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
3. 03In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Calories

683 kcal

Protein

24 g

Fat

33 g

Saturated fat

5 g

Carbs

74 g

Fiber

7 g

Sugar

4 g

Sodium

1524 mg

Cholesterol

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