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.

• Explore more recipes using Asian noodles. ^[1]
• Explore more way to enjoy spinach ^[2].
• Mushroom lovers, rejoice! Here are more mushroom recipes ^[3] for you.
• Find more of VegKitchen’s Vegan Dinner Recipes ^[4].