10 oz uncooked rice noodles
1 tbsp vegetable oil
5 green onions, thinly sliced
1 lb top sirloin steak, cut into thin strips
2 cups shiitake mushroom, sliced
2 garlic cloves, finely minced
6 oz baby spinach
4 tbsp rice vinegar
2 tbsp fresh lime juice
6 tbsp soy sauce
2 tsp grated peeled fresh ginger
2 tsp chile oil
1 tbsp dark sesame oil
1/4 teaspoon salt
sesame seeds, for topping
Combine rice vinegar, lime juice, soy sauce, ginger and chile oil in a small bowl, stirring with a whisk. Set aside.
Heat a large skillet over high heat. Add vegetable oil to pan; swirl to coat.
Add onions and steak; stir-fry 3 minutes or until beef is cooked through.
Add mushrooms and garlic; stir-fry 3 minute or until mushrooms are cooked.
Add spinach; stir-fry 1 minute or until greens wilt.
Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
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.