Mushroom & Spinach Chinese Noodle Stir Fry and Banana & Quinoa Muffins

Mushroom and Spinach Chinese Noodle Stir Fry makes meatless delicious.  If you don't have Chinese Egg Noodles, you can substitute with linguine.  Chinese black bean paste with chilies has a slight "kick" to it.  If you prefer no spice, you can substitute with hoisin sauce.

As you have read in previous posts, quinoa is the protein powerhouse of grains.  Since it can be difficult to cut up red meat and poultry for finger food eating toddlers, quinoa is the perfect protein source.  Paired with bananas, Banana and Quinoa Muffins make a perfect anytime food.

Mushroom and Spinach Chinese Noodle Stir Fry
Serves 4

8 ounces dried Chinese egg noodles
1 tablespoon olive oil
8 ounces sliced mushrooms
5 cloved garlic, minced
3 green onions, sliced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon ketchup
1 tablespoon Chinese black bean paste with chilies
2 large eggs
2 cups baby spinach

Cook noodles according to the package directions. (Omit the salt and oil) Drain and set aside. 

Heat a large skillet over medium-high heat.  Add oil and swirl to coat.  Add the mushrooms and saute for 4 minutes, stirring occasionally.  Add the garlic and green onions.  Continue cooking for 1 minute. 

Meanwhile, combine the soy sauce and nect 5 ingredients (through Chinese black bean paste); stir well to combine.  Stir soy sauce mixture into the mushroom mixture, bring to a boil.

Add the cooked noodles to the pan; toss to coat.  Push the mixture to one side of the pan; add the eggs to the other side.  Cook 2 minutes or until eggs are set, stirring to scramble.  Stir eggs into mushroom mixture.  Add spinach. Cook and additional minute or until spinach is wilted. 

Banana and Quinoa Muffins
Makes 24 mini muffins

1/2 cup whole wheat flour
1/2 cup quinoa flakes
1/2 teaspoon baking powder
Pinch of salt
2 mashed bananas
2 eggs
1/4 cup real maple syrup
2 teaspoons cinnamon
2 teaspoons vanilla

Preheat oven to 400 degrees.  Coat a mini muffin pan with cooking spray; set aside.  In a large mixing bowl, combine the flour, quinoa flakes, baking powder and salt.  Stir well to combine.  Add in the remaining ingredients and stir to combine.  Spoon into the prepared muffin tin. 

Bake for 6-10 minutes or until the muffins are cooked through and golden.  Cool on a wire cooling rack.