Soy Sauce Noodles with Beef and Greens

So this was an interesting recipe. I had neglected to purchase spinach, so I used broccoli instead. Overall, it was WAY too salty. I wouldn't use the two tablespoons of dark soy - maybe just one T and then low sodium for the second.

Soy Sauce Noodles with Beef and Greens
Serves 2-4

• 1/2 lb dried rice noodles, fettuccine or linguine (I used linguine)
• 3 T fish Sauce
• 2 T dark soy sauce (again, I'd use 1T dark and 1T low sodium)
• 1 T molasses, honey or brown sugar (I used brown sugar, but can't help but wonder what it would taste like with molasses)
• 1/2 salt - not really necessary
• 1/2 tsp pepper
• 3 T vegetable oil
• 1 T coarsely chopped garlic
• 1/2 lb flank steak, thinly sliced crosswise into 2 inch strips
• 5 c loosely packed fresh spinach, or 3 cups broccoli florets
• 1/2 c water or chicken broth
• 2 eggs, beaten

For dried rice noodles, use the package directions. For pasta, cook according to package.

In a small bowl, stir together the fish sauce, soy sauce, molasses/brown sugar, salt and pepper. Set aside.

Heat a large, deep skillet or wok over medium-high heat and add 2 T oil. Swirl to coat the surface, add the garlic, and toss 30 seconds. Scatter beef and toss well. Add spinach and cook, tossing often, until it is shiny, bright green and tender, and beef is cooked, 1-2 minutes. Transfer to a platter and set aside.

Reduce heat to medium, scatter noodles and toss well. Cook 2 minutes or so if using rice noodles. Remove and put on the platter with meat. Pour beaten eggs into the wok and scramble. Once cooked return beef, noodles, etc to the pan. Stir. Add the soy sauce mixture and toss evenly. Cook for 1 minute and serve immediately.