Asian-Style Noodles With Spinach, Carrots and Mushrooms

“Tamari can be found in any Asian section of a major grocery store or in any Asian market, it is similar to soy sauce but has a more intense stronger flavor. Try to purchase the very thin cellophane noodles (or mung noodles) for this. This makes a wonderful easy side dish.”

Ingredients Nutrition

  • 7 ounces thin cellophane noodles (or mung noodles)
  • 12 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)
  • 12 lb button mushroom, sliced
  • 3 cups fresh Baby Spinach
  • green onion, chopped (optional)


  1. 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.
  2. Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside.
  3. 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).
  4. Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke.
  5. Add in the onions, carrots and dry pepper flakes; cook for about 3 minutes, or until the onions are softened.
  6. Add in sliced mushrooms and stir-fry until softened (about 4 minutes).
  7. Add in the fresh spinach and stir-fry for about 30 seconds.
  8. Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed (about 3-5 minutes).
  9. Transfer to a large bowl and sprinkle with green onions if desired.

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