Tangy Chinese Street Noodles

Fast, easy, and loaded with flavor!


3 Tbsp soy sauce

1/4 cup Chinese black vinegar

2 Tbsp water

2 Tbsp sugar

4 cloves garlic, thinly sliced

4 scallions, thinly sliced

1/2 serrano or cayenne pepper, thinly sliced

1 9-oz pkg wheat lo mein noodles, cooked and drained

1/4lb (about 4 cups) fresh spinach

1 tsp toasted sesame oil


Combine soy sauce, vinegar, water, and sugar in a small mixing bowl until sugar is dissolved.  Set aside.  Heat a large sauté pan or wok over high heat and add a small amount of vegetable oil, about 2 Tbsp, to heat.  Add the garlic, scallions, and pepper and toss quickly to gently sauté.  Add the noodles and use tongs to toss them around in the pan, stir frying, until heated through.  Add the sauce mixture to the noodles and toss to coat.  Allow the noodles to cook in the sauce until well coated and the sauce has slightly thickened.  Stir in the spinach to wilt, and sprinkle with sesame oil.  Taste and adjust seasoning as needed.  Serve hot!