Take-out Fake-out

Rice Noodles with Beef and Spinach

Adapted from Cooking Light

6 ounces uncooked wide rice sticks (rice-flour noodles)
1 tablespoon olive oil
1 cup thinly sliced green onions
1 pound flank steak, cut into thin strips
2 cups sliced shiitake mushroom caps (white will do)
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
1 Tbs Sriracha (hot chile sauce)
1/4 teaspoon salt

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

Heat a large skillet or wok over high heat. Add oil to pan; swirl to coat. Add onions and steak; stir-fry to med-rare minute. Add mushrooms and garlic; stir-fry 3-4 minutes. Add spinach; stir-fry 1 minute or until greens wilt.

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 and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine.