Spinach and Rice Noodles
Nutrition
Calories: 422 kcalCarbohydrates: 70 gProtein: 14 gFat: 17 gSaturated Fat: 7 gSodium: 1807 mgFiber: 11 gSugar: 9 gVitamin A: 798.95 IUCalcium: 369 mgIron: 16 mg
Ingredients
- 1-1/2 lbs fresh spinach
- ΒΌ lb rice noodle
- 1 tbsp peanut oil
- 2 tsp sugar
- 2 tablespoons garlic coarsely chopped
- 1 tsp salt
- 1 tbsp light soy sauce
- 2 tsp chili oil
Instructions
- Wash the spinach thoroughly. Remove all the stalks, leaving just the leaves.
- Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. (if you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse in cold water until required.)
- Heat a wok or large pan to moderate heat and add the oil. Put in the salt and garlic and stir-fry for a few seconds. Add the spinach leaves and stir-fry for 2 minutes to coat the spinach leaves thoroughly. When the spinach has wilted to about a third of its original size, add the rice noodles, sugar, soy sauce, and chili oil, and continue to stirfry for another 4 minutes.
- Transfer the noodles to a plate, and pour off any excess liquid. Serve hot or cold.