We’ve upgraded this classic Cantonese dish with sizzling cubes of SPAM® Less Sodium for a savory stir-fry in less than 30 minutes!
3 teaspoons oil, divided
½ (12-ounce) can SPAM® Less Sodium, cut into small dice
1 small bunch Chinese chives or 4 green onions, thinly sliced
1 tablespoon grated ginger
2 cloves garlic, chopped
1 red Fresno chile, seeded and finely chopped
1 red Thai bird chile, seeded and finely chopped
1 tablespoon black bean garlic sauce
2 tablespoons Shaoxing wine
6 fresh shiitake mushrooms, stemmed and sliced
3/4 cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon water
1 pound fresh flat wide rice noodles
½ cup cilantro, chopped
In large skillet over medium-high heat, heat 1 teaspoon oil. Add SPAM® Less Sodium. Cook 3 to 4 minutes or until golden brown. Add chives. Stir-fry 1 minute. Remove from skillet with slotted spoon.
In same skillet, add remaining 2 teaspoons oil. Stir-fry ginger, garlic, Fresno chiles and bird chiles 2 minutes or until softened. Add black bean garlic sauce and wine. Add mushrooms. Stir-fry 1 minute or until softened. Add broth, dark soy sauce and light soy sauce. Bring to simmer. Whisk in cornstarch mixture. Cook 1 minute or until thickened. Stir in noodles. Cook 2 minutes, tossing gently, until sauce is thick and noodles are hot. Stir in cilantro.
Transfer to serving bowl. Top with SPAM® Less Sodium and chive mixture.