Step 1

Soak the rice noodles according to package instructions until they are *just* under al dente (you still want them to have a bit of bite), then drain and set aside.

Step 2

Meanwhile, as the noodles are soaking, whisk all of the sauce ingredients together in a measuring cup until evenly combined.

Step 3

Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Add the sliced chicken and sauté for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate and set aside.

Step 4

Add the remaining 1 tablespoon oil to the hot pan along with the mushrooms and white parts of the scallions. Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned. Add in the garlic sauté for 2 more minutes, stirring frequently.

Step 5

Add the cooked noodles, chicken, sauce, spinach and the green parts of the scallions to the sauté pan. Gently toss the mixture until it is evenly combined and the spinach has wilted and the noodles are heated through. If the mixture seems dry at any point, add in some extra water (up to 1 cup) to help thin out the sauce. Taste and season with extra soy sauce, if needed.

Step 6

Serve. Serve warm, garnished with an extra lime wedge and any other toppings that sound good. Enjoy!