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 neutral vegetable 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, cremini,
and/or any other variety of your choice)
- ¼ cup dry white wine or vegetable stock
- 8 to 10 ounces fresh spinach, baby spinach, or Asian greens,
well rinsed, stemmed stemmed, and coarsely chopped
- 2 to 3 tablespoons reduced-sodium natural soy sauce or tamari, to taste
- Freshly ground black pepper to taste
- Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the oils in a wok or 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 with soy sauce and pepper. Serve at once.
- Explore more recipes using Asian noodles.
- Explore more way to enjoy spinach.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
- Find more of VegKitchen’s Vegan Dinner Recipes.
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This was absolutely delicious. A great way to use a variety of mushrooms together. It was simple and no doubt I'll be making it again. Thank you!
Glad you enjoyed it, Margareta. I haven't made this for a while; I'll have to revisit!
Maya Glover says
I plan to follow this recipe for the Daniel Fast.
Instead of soy sauce, I will be using amino acids. I will be using vegetable stock.
Thanks for the recipe.