World Food Wednesday: Stir-Fried Rice Noodles

Ingredients:

6 oz uncooked wide rice sticks (rice-flour noodles)

1 tbsp 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 (6oz) bag washed baby spinach

2 tbsp rice vinegar

1 tbsp fresh lime juice

3 tbsp lower-sodium soy sauce

2 tsp grated peeled fresh ginger

2 tsp Sriracha (hot chile sauce)

1 tbsp dark sesame oil

1/4 tsp salt

2 tsp 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 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. Yield: 4 servings (serving size: 1.5 cups).

Nutrition Facts:

Calories 408; Fat 13.2g (sat 2.9g, mono 5.9g, poly 3.1g); Protein 16.7g; Carb 56.1g; Fiber 5g; Chol 37mg; Iron 5.1mg; Sodium 616mg; Calc 83mg.