Ease of preparation rating: easy
Yield: 4 portions
Ingredients:
For the sauce:
2 teaspoons (10 ml) sugar
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) soy sauce
1-inch piece fresh ginger, grated
For the stir-fry:
1 package (340 g) egg noodles
1 tablespoon (15 ml) canola oil, for frying
2 cups (480 ml) cremini mushrooms, sliced
1 carrot, sliced
½ red bell pepper, sliced
4 cloves garlic, minced
3 cups (710 ml) spinach
Method:
For the sauce:
In a medium bowl, add sugar, sesame oil, soy sauce, and grated ginger; whisk to combine, then set aside.
For the stir-fry:
Cook noodles as per package directions. Drain and set aside.
Heat oil in a wok or large sauté pan over medium-high heat. Add mushrooms, carrot, and pepper, and cook until tender.
Add garlic and cook for forty-five seconds.
Add spinach, cook until wilted.
Add egg noodle and sauce. Mix over heat until everything is well incorporated, then serve.