Korean-Style Noodles with Vegetables

Ingredients

• Spinach

  Raw

  3 cup or 90g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Onions

  Raw

  1 medium or 110g

• Safflower oil

  Salad or cooking, oleic, over 70% (primary safflower oil of commerce)

  1 tbsp or 14g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Mushrooms

  White, raw

  ¼ lb or 113g

• Garlic

  Raw

  1 tbsp or 9g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Carrots

  Raw

  3 medium or 183g

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  1 ¼ cup or 175g

Directions

1. 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.
2. 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.
3. Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
4. 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.

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