
Ingredients
3 | teaspoons oil, divided |
½ | (12-ounce) can SPAM® Less Sodium, cut into small dice |
1 | small bunch Chinese chives or 4 green onions, thinly sliced |
1 | tablespoon grated ginger |
2 | cloves garlic, chopped |
1 | red Fresno chile, seeded and finely chopped |
1 | red Thai bird chile, seeded and finely chopped |
1 | tablespoon black bean garlic sauce |
2 | tablespoons Shaoxing wine |
6 | fresh shiitake mushrooms, stemmed and sliced |
⅔ | cup chicken broth |
1 | tablespoon dark soy sauce |
1 | tablespoon light soy sauce |
1 | tablespoon cornstarch mixed with 1 tablespoon water |
1 | pound fresh flat wide rice noodles |
½ | cup cilantro, chopped |
Directions
In large skillet over medium-high heat, heat 1 teaspoon oil. Add SPAM® Less Sodium. Cook 3 to 4 minutes or until golden brown. Add chives. Stir-fry 1 minute. Remove from skillet with slotted spoon.
In same skillet, add remaining 2 teaspoons oil. Stir-fry ginger, garlic, Fresno chiles and bird chiles 2 minutes or until softened. Add black bean garlic sauce and wine. Add mushrooms. Stir-fry 1 minute or until softened. Add broth, dark soy sauce and light soy sauce. Bring to simmer. Whisk in cornstarch mixture. Cook 1 minute or until thickened. Stir in noodles. Cook 2 minutes, tossing gently, until sauce is thick and noodles are hot. Stir in cilantro.
Transfer to serving bowl. Top with SPAM® Less Sodium and chive mixture.
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