This recipe is fabulous with a few tweaks, everyone who I’ve made this for has liked or loved it and it has become a staple dish in my arsenal of dinner recipes. I add ginger and chili powder to the steak and spinach marinades first and foremost. I cook the noodles and spinach in separate pots and in separate water as the water tends to be dyed green after I’m done cooking the spinach, which therefore dyes the noodles green. You can also then cook these at the same time which cuts down on overall cook time. I also recommend this recipe to my gluten and dairy-sensitive and vegan friends and family as it’s easy to make this recipe gluten-free and plant-based with some minor tweaks, such as substituting the steak for cauliflower and using gluten-free soy sauce. Makes great leftovers for the next couple days as the recipe yields quite a bit, I enjoy eating the noodles cold. A great dish that I’ll be making for years to come.