Fresh Chinese Noodles with Mixed Mushrooms and Spinach

By Nava · On Jun 07, 2012

You will find fresh Chinese noodles in cellophane-wrapped packages in well-stocked supermarkets, shelved near tofu products, as well as in natural foods stores.

Serves: 4 to 6

12 ounces fresh Chinese noodles (or substitute spaghetti,
linguine, or udon noodles)
1 tablespoon canola oil
1 teaspoon dark sesame oil
1 to 2 cloves garlic, minced
1 pound mixed fresh mushrooms (use white mushrooms
plus a small amount each of fresh shiitake, crimini, baby bella
and/or any other variety of your choice)
1/4 cup dry white wine or vegetable stock
10 ounces fresh spinach, preferably triple-washed, rinsed,
stemmed, and coarsely chopped
2 to 3 tablespoons natural soy sauce, to taste
Freshly ground black pepper

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the oils in a wok or steep-sided stir-fry pan. Add the garlic and sauté over low heat for a minute or so. Add the mushrooms and wine or stock. Cover and cook over medium heat, stirring occasionally, until done to taste, about 5 to 8 minutes.

Add the spinach and cook, covered, just until the spinach is wilted, 2 to 3 minutes. Stir in the noodles, then season to taste with soy sauce and pepper. Serve at once.