Add canola oil to pan, and swirl to coat. Combine soy sauce and the next 5 ingredients through chile paste , stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil. Add noodles to pan; toss to coat.
Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach. I loved this recipe! We used chicken breast instead of mushrooms as we had it available. They are supposed to kind of "coat" the noodles, while absorbing the sauce for flavor.
I thought it strange at first myself as I had usually prepared eggs first of separately when cooking Asian, but it works perfectly if prepared correctly.
Also, when it comes to the chilli paste, I recomend buying a jar of authentic Asian chilli paste. It has a different heat to a standard or Mexican paste. If that is still too hot for you, I would recomend using a little sweet paprika to still give it a more balanced flavor with out too much kick.
We served this as a side dish to some chicken satay also Cooking Light. Couple things - I didn't bother with the eggs and I used dried chinese noodles - 6 oz package. Really easy to throw together once everything is prepped ahead and choc full of flavor Next time we'll cut back a little on the chile paste. But this is really good and you can easily incorporate more veggies for a main dish. Next time you are craving take out chow mein, try this! I luv this recipe!!! A quick, yummy dish for weeknights.
Flavor is good, and it's so convenient to whip up. The one thing I would change is to cook the eggs separately from the noodles, mushrooms and sauce. When I made it as written unless I misunderstood the recipe , the eggs set up on top of the noodles, making the sauce and noodles kind of sticky and too thick for my taste. Next time I'll cook the eggs like scrambled eggs before hand, and add the cooked eggs to the dish at the end.
I really like this recipe but everyone else I've made it for doesn't like it at all. I've made it several times over the years and still enjoy having it. I always skip the chile paste and I use packaged noodles that take 3 minutes to cook. I thought it was tasty, but something was missing for me. Maybe I would have liked more sauce, although the sauce was thick and coated the noodles.
It was pretty spicy, so next time I won't use as much chili sauce. I also left out the spinach because I dont care for it. I'll make this again - my boyfriend liked it too. Food Beverages. Veg Non veg Eggetarian Vegan.
Easy Intermediate Expert. Within 30 min Within 1 hr Within 1. Cocktail Non Alcoholic. Base Alcohol Category By flavor profile By flavor profile.
Clear All Apply Filters. Times Food Recipes Egg Noodles. Popular Picks. Popular Recipes. Recipe Videos. Healthy Meals. Copyright Bennett coleman and co. Adding the noodles too soon. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. Chinese egg noodles are classic Asian noodles made from wheat flour, water, and egg.
Springy with a slight chew, these noodles are made in thin or thick strands. Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more. Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes. You can cook your noodles hours before serving time. All you need is some olive oil, a large Ziploc bag, and your favorite pasta.
Less anxiety. Boil 0. The beauty of this method is you can cook the steaks well in advance. Baked or Air.
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