Spicy Pan-Fried Noodles

This Asian noodle dish comes together quickly for an easy weeknight dinner!

2 bunches thinly sliced scallions, about 1 1/2 cups (use both white and green parts)
2 tbs. finely chopped ginger
6 tbs low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. mirin (rice wine)
2 tbs. toasted sesame oil, divided
10 oz. udon noodles
6 garlic cloves, thinly sliced
3 eggs, lightly beaten with a fork
1 cup fresh spinach, packed
1 cup edamame, thawed if frozen
juice of half a lime
optional: chopped roasted peanuts, chopped cilantro, and chili garlic sauce

View the full recipe at The Table →