Stir-Fried Chinese Egg Noodles

Ingredients

• 1 tablespoon brown sugar 
• 1 tablespoon canola oil 
• 1 tablespoon chile paste (such as sambal oelek)
• 1 cup cremini mushrooms sliced
• 1 tablespoon sesame oil dark
• 8 ounces extra wide egg noodles fresh chinese thawed
• 2 large eggs 
• 5  garlic cloves minced
• 3  green onions diagonally sliced
• 1 tablespoon catsup 
• 1.5 tablespoons juice of lime fresh
• 0.3 cup lower-sodium soy sauce 
• 2 cups pkt spinach trimmed

Equipment

• frying pan

Directions

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