Asian-Style Noodles With Spinach, Carrots and Mushrooms

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READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 7
    ounces thin cellophane noodles (or mung noodles)
  • 12
    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)
  • 12
    lb button mushroom, sliced
  • 3
    cups fresh Baby Spinach
  • green onion, chopped (optional)
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DIRECTIONS

  • 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.
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