Spicy Pan-Fried Noodles

By K.

Ingredients:

🌿🧅  1 cup thinly sliced scallions (about a bunch; use both whites and greens)

3 tbsp soy sauce, more to taste

1 tbsp grated fresh ginger

🍷 2 tsp rice wine or sherry vinegar

1 tsp sesame oil

🧂  ¼ tsp salt, more as needed

🍜  6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles

2½ tbsp peanut, grapeseed, safflower or vegetable oil, more as needed

🧄  5 garlic cloves, thinly sliced

🥚  2 large eggs, beaten with a fork

🌿  2 cups washed baby spinach or 1/2 cup thawed edamame (optional)

🌶️  1 to 2 tsp sriracha or other hot sauce, or to taste

🍋  Juice of 1/2 lime, or to taste

🌿  1 cup cilantro leaves

🥜  2 tbsp sesame seeds or chopped roasted peanuts, optional

Directions:

In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.

In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.

In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.