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Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.
SERVINGS: 4 (SIDE); Calories: 326; Total Fat 8 grams; Saturated Fat: 1 grams; Protein: 13 grams; Total carbohydrates: 51 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 48 milligrams; Sodium: 412 milligrams
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By lisamos
Florida
on April 29, 2013
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I made this last week and it was fantastic. Great flavor and so easy to make. Its a great meatless dish.
By djakata
springfield, OH
on February 21, 2013
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I just made this for myself. It was supper easy, not greasy like take out, and wonderful. Loved it. It's going in my recipe box.
By friazer
on December 27, 2012
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this was wonderful! earthy, healthy, perfect after to work meal. & a chance to mix up & try different mushrooms.
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