Description
Quick, flavorful, and ready in minutes!
Perfect for a weeknight meal or a simple lunch.
Ingredients
Scale
- Angel hair or thin vermicelli
- Fresh Spinach leaves
- 1-2 cloves Garlic
- 1 Red chili crumbled
- 1 tbsp sesame oil
- 1-2 tbsp Schezuan stir-fry sauce
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the angel hair or vermicelli according to package directions until just tender, about 2 to 3 minutes for angel hair. Drain and set aside.
- Heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat until the oil shimmers.
- Crumble the red chili into the hot oil and let it sizzle for about 10 seconds, stirring so it does not burn.
- Crush or mince the garlic and add it to the wok. Stir for 15 to 20 seconds until fragrant.
- Add the fresh spinach in large handfuls, tossing with tongs. Cook for 1 to 2 minutes until the leaves are just wilted but still bright green.
- Add the cooked noodles and pour the Szechuan stir-fry sauce over everything. Toss continuously with tongs for about 1 minute, making sure every strand is evenly coated.
- Serve hot straight from the wok.
Notes
- For extra flavor, toast the garlic cloves lightly in the oil before adding the spinach.
- If fresh spinach is unavailable, use 1 cup of frozen spinach, thawed and squeezed dry.
- Store leftover noodles in an airtight container in the refrigerator for up to 2 days; the noodles may absorb some moisture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 4
- Protein: 8