Ingredients :
Wide rice sticks (uncooked)(riceflour noodles), 6 ounces
Canola oil, 1 tbsp
Green onions (thinly sliced), 1 cup
Sirloin steak(cut into thin strips), 2/3
pound
Shiitake mushroom caps (sliced), 2
cups
Garlic (finely minced), 2
Baby spinach (washed), 1 bag (6-
ounce)
Vinegar, 2 tbsps
Lime juice, 1 tbsp
Soy sauce (low-sodium), 3 tbsps
Ginger (peeled and grated), 2 tsps
Sriracha (hot chile sauce), 2 tsps
Sesame oil, 1 tbsp
Salt, ¼tsp
Sesame seeds(toasted), 2 tsps
Cook the noodles as directed, then rinse with cold water and squeeze.
Prepare the steak and onions in a sauce pan covered with cooking spray for 2 minutes. Then add garlic and mushrooms, and prepare for 2 mints. Include spinach and make room for two more mints.
Spoon the vinegar and the remaining four ingredients into a bowl.
Add the vinegar combination to the steak mixture and prepare it for 2 mints while spooning. Spoon in the salt, noodles, and sesame oil and heat for another 2 minutes, or until well cooked. Sprinkle with sesame seeds and serve.