Stir-fried Noodles with Spinach
Long, uncut noodles represent longevity – a traditional dish for birthdays and Lunar New Year.
1 lb (450 g) fresh noodles
1⁄4 cup low-sodium soy sauce
1 tsp sugar
2 tbsp rice or cider vinegar or sherry
1 tsp Thai seasoning
1 tbsp sesame oil
4 green onions
2 tsp grated fresh ginger
1 pkg (10 oz/284 g) baby spinach leaves
- Boil noodles in lightly salted water until tender. Drain and set aside.
- Whisk soy sauce, sugar, vinegar, Thai seasoning and Roasted Garlic Aioli together in a small mixing bowl. Set aside.
- Heat oil in Wok over medium-high heat. Add onion and ginger and stir-fry for 30 seconds.
- Add spinach and toss until wilted. Add sauce and noodles and stir-fry for an additional 2 minutes. Serve immediately.
Per serving: Calories 340, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 59 g (Fibre 6 g, Sugars 2 g), Protein 14 g.