4 Servings 35 min Cook
3 Cup Spinach
1/2 Cup Soy Sauce
1 Medium (2-1/2" dia) Onions
1 Tbsp Safflower Oil
3 Tbsp Sesame Oil
1/4 Lb Mushrooms
1 Tbsp Garlic
3 Tbsp Sugar
3 Medium Carrots
1 2/3 Grams Chinese Noodles
PREPARATION: Mince garlic, then slice onion lengthwise into 1/8 inch pieces.
Cut carrots into 1/8 inch matchstick-like pieces as
and slice mushrooms to 1/8 inch thickness.
5 to 6 oz very thin bean thread noodles* (in small skeins, also known as cellophane, glass, or mung bean noodles)
1/2 cup tamari* (wheat-free sauce from refined soy)
3 tablespoons Asian sesame oil
3 tablespoons sugar
1 tablespoon chopped garlic (2 cloves)
1 tablespoon safflower oil
1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
3 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
1/4 lb mushrooms, trimmed and sliced 1/8 inch thick (1 1/2 cups)
3 cups baby spinach (2 1/2 oz)
Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander.
Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes.
Add mushrooms and stir-fry until softened, about 3 minutes.
Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat.
Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes.
Transfer to a shallow serving dish and serve warm or at room temperature.