Asian-Style Noodles With Spinach, Carrots And Mushrooms

• 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 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.

noodles, tamari, sesame oil, sugar, fresh garlic, vegetable oil, onion, chili pepper, carrots, button mushroom, spinach, green onion

Taken from www.food.com/recipe/asian-style-noodles-with-spinach-carrots-and-mushrooms-155372 (may not work)