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
Preparation
Step 1
* 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
* Saturated fat: 2.9g
* Monounsaturated fat: 5.9g
* Polyunsaturated fat: 3.1g
* Protein: 16.7g
* Carbohydrate: 56.1g
* Fiber: 5g
* Cholesterol: 37mg
* Iron: 5.1mg
* Sodium: 616mg
* Calcium: 83mg