The wonders of Asian sauces working well together and producing a great dish were such fun to discover when making this dish from Cooking Light, April 2011. Normally Cooking Light's Asian sauces in these stir-fried types wouldn't have enough sauce or pizzazz that it often came out bland, but such was not the case with this dish. I stayed mostly true to the recipe, skipping the sesame seeds, and it came out quite nicely, and even more than the listed 4 servings. Even though it seemed like too many ingredients, the steps were really easy. Once you readied your mise-en-place, all would fall into place quickly.
Click here for the recipe: Stir-Fried Rice Noodles + Beef + Spinach