thickly sliced napa
, about 1/2 head, or bok choy
Cook pasta in a large pot of boiling water until barely tender, about 6 minutes. (It will be cooked more later.) Meanwhile, slice steak into very thin strips. Slice onions into 1-inch (2.5-cm) pieces. Slice cabbage. Wash spinach, then set aside.
Drain cooked pasta and return to cooking pot. Heat oil in a large frying pan set over medium-high heat. Sprinkle sugar into pan. As soon as sugar turns golden, about 2 minutes, add steak. Stir-fry until browned, from 1 to 2 minutes. Add steak to pasta. Add mushrooms to frying pan and stir constantly until lightly browned, about 1 minute. Add mushrooms and pan juices to pasta. Set pasta pan over medium-low heat. Stir in soy, sherry and chili-garlic sauce, if using. Then add onions, cabbage and spinach. Stir until cabbage is hot, about 1 minute. Taste and squeeze lime overtop, if needed.
Nutrition (per serving)
A little meat goes a long way in this Japanese-inspired noodle dish.