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Fresh Chinese Noodles with Mixed Mushrooms and Spinach

Mushroom varieties

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)
  • 1/4 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.

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5 Comments

  • Reply
    DDD
    April 15, 2014 at 10:03 am

    I would like to received recipes via email.

    Kind regards,

    Doris Molina

    • Reply
      Nava
      April 15, 2014 at 10:12 am

      Hi Doris — we not longer do a newsletter; you can join VegKitchen on our Facebook page: http://www.facebook.com/VegKitchen and/or subscribe to the site with the RSS feed (top of every page, double row of social media tools —it’s the one on the bottom row, right) which will send a notification to your in box each time a new post goes up. thanks for your interest!

  • Reply
    Margareta
    May 11, 2014 at 7:07 am

    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!

    • Reply
      Nava
      May 11, 2014 at 8:00 am

      Glad you enjoyed it, Margareta. I haven’t made this for a while; I’ll have to revisit!

  • Reply
    Maya Glover
    January 8, 2018 at 11:26 am

    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.

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