Dandelion, Enoki Stir-Fry With Tofu Shirataki Noodles

• 1 package(226 g ) tofu shirataki fettuccine shaped noodles
• 2-3 cups dandelion greens, chopped one inch long (or any another greens)
• 200 grams (about 7 oz) enoki mushrooms, root end trimmed (or any another mushrooms)
• 2 tablespoons oil
• 2 cloves of garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon hot sauce (optional)
• 2 tablespoons Tamari or regular soy sauce
• 2 green onions, chopped
• 1 tablespoon sesame oil

1. Prepare shirataki noodles as directed. (Drain and rinse, boil for 2-3 minutes drain again and run under cold water, set on the side.)
2. Heat the oil and add garlic and ginger, cook about 20-30 seconds just for the aroma to develop.
3. Add the dandelion greens, stir and cover, cook for 3-4 minutes until wilted. You don't need any liquid.
4. Add mushrooms, green onion, soy sauce, hot sauce and stir for 1-2 minutes.
5. Stir noodles in stir-fry vegetable and drizzle with sesame oil mix and serve.

noodles, dandelion greens, enoki mushrooms, oil, garlic, ginger, hot sauce, soy sauce, green onions, sesame oil

Taken from food52.com/recipes/57393-dandelion-enoki-stir-fry-with-tofu-shirataki-noodles (may not work)