Stir-Fried Rice Noodles with Beef and Spinach

We made this so long ago that I'm not sure if I really remember much about it. I do remember I liked it but I think the noodles were a little over done and wet. We used stir fry meat because it was cheaper and easier and it worked great. We also used black sesame seeds since that is what we had on hand and we didn't toast them. We think this was a 4.5 out of 5 stars.

Source: Cooking Light

Course: Main Course

Serves: 4

Ingredients

• 6 ounces uncooked wide rice sticks (rice-flour noodles)
• 1 tablespoon canola oil
• 1 cup thinly sliced green onions
• ²⁄₃ pound top sirloin steak cut into thin strips
• 2 cups sliced shiitake mushroom caps
• 2 garlic cloves finely minced
• 1 (6-ounce) bag washed baby spinach
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons Sriracha (hot chile sauce)
• 1 tablespoon dark sesame oil
• ¹⁄₄ teaspoon salt
• 2 teaspoons sesame seeds toasted

Directions

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. 2. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt. 3. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Amount Per Serving

Calories: 408

Fat: 13.2g

Cholesterol: 37mg

Sodium: 616mg

Carbohydrate: 56.1g

Fiber: 5g

Protein: 16.7g

*Note: this can be made Gluten free by using tamari soy sauce but make sure the rice noodles you are using are actually rice noodles.