Stir-Fried Rice Noodles with Beef and Spinach

Another good way to eat your spinach!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000111136

Yield: 4 servings (serving size: 1 1/2 cups)

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:
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.

Nutritional Information:
Calories: 408
Fat: 13.2g (sat 2.9g,mono 5.9g,poly 3.1g)
Protein: 16.7g
Carbohydrate: 56.1g
Fiber: 5g
Cholesterol: 37mg
Iron: 5.1mg
Sodium: 616mg
Calcium: 83mg