Prep 20 mins
Cook 10 mins
Tamari can be found in any Asian section of a major grocery store or in any Asian market, it is similar to soy sauce but has a more intense stronger flavor. Try to purchase the very thin cellophane noodles (or mung noodles) for this. This makes a wonderful easy side dish.
- 7 ounces thin cellophane noodles (or mung noodles)
- 1⁄2 cup tamari
- 3 tablespoons sesame oil
- 3 tablespoons sugar
- 2 tablespoons minced fresh garlic (you can use less)
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 teaspoon dried chili pepper flakes, to taste (optional)
- 3 carrots, peeled and cut into matchsticks (about 2-inches long)
- 1⁄2 lb button mushroom, sliced
- 3 cups fresh Baby Spinach
- green onion, chopped (optional)
- Soak the noodles in a bowl of warm water to cover until softened (this will take about 8-10 minutes for thin noodles) drain well.
- Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside.
- In a blender or using a whisk blend the tamari, sesame oil, sugar and garlic until smooth (if you are using a whisk mix until no sugar granules remain).
- Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke.
- Add in the onions, carrots and dry pepper flakes; cook for about 3 minutes, or until the onions are softened.
- Add in sliced mushrooms and stir-fry until softened (about 4 minutes).
- Add in the fresh spinach and stir-fry for about 30 seconds.
- Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed (about 3-5 minutes).
- Transfer to a large bowl and sprinkle with green onions if desired.