Ingredients
4
4 servings
- •1 (12 ounce) package uncooked egg noodles
- •3 tablespoons olive oil
- •1 teaspoon finely chopped garlic
- •0.5 bunch fresh spinach, stems removed, chopped
- •0.25 cup chile paste
- •3 tablespoons ketchup
- •1 egg
- •0.5 teaspoon white sugar
- •0.25 cup water
- •salt and pepper to taste
- •0.5 cup fresh bean sprouts
- •0.5 cup green peas
Instructions
- Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
- Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
- Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.
Nutritional Facts
Per 4 servings
- Calories: 506
- Carbohydrate: 77g
- Fat: 17g
- Fiber: 5g
- Protein: 16g
- Sugar: 9g
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