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

• Canola oil

  1 tbsp or 14g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Garlic

  Raw

  1 tbsp or 9g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Carrots

  Raw

  3 medium or 183g

• Rice noodles

  Dry

  8 oz or 227g

Directions

1. Mince the garlic, slice the onion lengthwise into 1/8 inch pieces, cut the carrots into 1/8 inch matchsticks, and slice the mushrooms to 1/8 inch thickness.
2. Soak the rice noodles in warm water until softened, about 10 minutes, then drain. Cook in boiling water until tender, about 2 minutes. Drain and rinse under cold water until cool.
3. Blend the tamari, sesame oil, sugar, and garlic until smooth.
4. Heat the oil in a deep skillet over high heat until it just begins to smoke. Stir-fry the onion and carrots for about 3 minutes. Add the mushrooms and stir-fry until softened, about 3 minutes. Add the spinach and stir-fry for 30 seconds.
5. Add the noodles and tamari mixture to the skillet and toss to coat. Simmer, stirring occasionally, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a serving dish and serve warm or at room temperature.

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