1 cup thinly sliced green onions (about a bunch; use both whites and greens)
3+ tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
1 tablespoon rice wine
1 tablespoon sesame oil
4 ounces Chinese egg noodles, soba noodles or rice noodles
2+ tablespoons peanut oil, more as needed
2 eggs, beaten with a fork
2 cups washed baby spinach
1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional
In a small bowl, combine the soy sauce, ginger, rice wine or vinegar and sesame oil. Let stand while you prepare the noodles.
In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
In a large skillet or wok over medium-high heat, warm 2 tablespoons of peanut oil. Add the scallions and stir-fry until fragrant, about 1 minute. Add eggs. After eggs are cooked and broken up add spinach and/or edamame. Set aside eggs/veggies/edamame on plate.
Add noodles to empty wok; stir-fry until noodles are hot, about 30 seconds. Add sauce mixture. Add egg/veggie mixture. Add sriracha, and continue to stir-fry 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.