Ingredients
Sauce:
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2 teaspoons (10 milliliters) sugar
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2 tablespoons (30 milliliters) sesame oil
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2 tablespoons (30 milliliters) soy sauce
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2.5 centimeter piece fresh ginger, grated
Stir-fry:
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1 package (340 grams) egg noodles
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1 tablespoon (15 milliliters) canola oil, for frying
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2 cups (480 milliliters) cremini mushrooms, sliced
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1 carrot, sliced
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1/2 red bell pepper, sliced
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4 cloves garlic, minced
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3 cups (710 milliliters) spinach
Directions
Sauce:
- In a medium bowl, add sugar, sesame oil, soy sauce, and grated ginger; whisk to combine, then set aside.
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.
