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Features for "Asian Style Noodles With Spinach, Carrots And Mushrooms"
Served as main course. Vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat, Low Protein diet.
Ingredients for "Asian Style Noodles With Spinach, Carrots And Mushrooms" (Click here for measurement conversion) 7 ounces thin Cellophane Noodles (or Mung Noodles)
1/2 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)
1/2 lb Button Mushrooms, sliced
3 cups fresh Baby Spinach
Green Onions, chopped (optional)
Method for "Asian Style Noodles With Spinach, Carrots And Mushrooms"
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; drian 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 occasioanlly until most of the liquid is absorbed (about 3-5 minutes). Transfer to a large bowl and sprinkle with green onions if desired.
Comments
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 3
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