This is a wonderful recipe to have on file for those days when time trumps intent and you still have to put dinner on the table. It is perfect for a busy week night and, while it is delicious, it is also very easy to do. Unlike many Asian recipes, it doesn't require a lot of chopping and the ingredients needed to make it are probably already in your pantry. The only trick to successfully making this dish is having everything ready to go before you start cooking. Rice noodles can fall apart if they soak for too long a period of time. I've found five minutes in a boiling water bath is all it takes to soften them. You want the noodles to be soft and flexible, but not tender, when they go into the wok or frying pan to finish cooking. I serve these noodles with a chili sauce that is passed at the table. That keeps the fire-breathers happy, but keeps the dish mild enough for children to enjoy. I think you will like these. Here's the recipe.

I am way behind in my response to your comments. Please accept my apologies. Bob, my Silver Fox, has had emergency surgery, and I'm at the hospital far more than at the computer. He is doing pretty well, but will be in the hospital for another 5 days. I hope all of you will understand my lack of response until things return to normal around here. I am, as they say, dancing as fast as I can.

Asian-Style Pantry Noodles

Ingredients:

8-oz. wide dried rice noodles

2 tablespoons soy sauce

1 tablespoon molasses

1 teaspoon salt

3 tablespoons vegetable oil, divided use

1 tablespoon coarsely chopped garlic

1/2 pound thinly sliced beef

5 cups loosely packed baby spinach

1/4 to 1/2 cup chicken stock

2 eggs, lightly beaten

Directions:

1) Place noodles in a shallow pan. Cover with boiling water and let sit until noodles are flexible and soft but not yet tender. Drain, rinse then drain again.

2) Combine soy sauce, molasses and salt in a small bowl and stir until salt dissolves.

3) Heat wok or frying pan until hot. Add 2 tablespoons of oil. When oil shimmers, add garlic and cook until fragrant, about 30 seconds. Add beef and toss until beef changes color. Add spinach and stir until spinach is a vibrant shiny green, about two minutes. Transfer spinach and beef to a platter.

4) Reduce heat and add noodles to same pan, tossing to separate strands. Cook for about two minutes, adding splashes of chicken stock to moisten and prevent them from sticking to pan. When noodles have softened and turned white push them to one side of pan. Add remaining 1 tablespoon of oil to center of pan. Pour in eggs and swirl to spread them into a thin sheet. When they begin to set, scramble them and turn noodles into them mixing well.

5) Return beef and spinach to pan. Add soy-molasses mixture and toss everything well. Cook for about 1 minute to heat through. Transfer to a serving platter and serve immediately. Yield: 4 servings.

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