Fresh Chinese Noodles With Mixed Mushrooms And Spinach

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* Exported from MasterCook *

 

Fresh Chinese Noodles With Mixed Mushrooms And Spinach

 

Recipe By : Pasta East to West by Nava Atlas, page 146

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces fresh Chinese noodles

(or substitute other long noodles)

1 tablespoon canola or peanut oil

1 teaspoon dark sesame oil

1 clove garlic -- minced, up to 2

1 pound mixed fresh mushrooms

(use white mushrooms plus a small amount

each of fresh shiitake and crimini and

and baby bella and/or any other variety of

your choice)

1/4 cup dry white wine or vegetable stock

10 ounces fresh spinach

preferably triple-washed

rinsed stemmed and coarsely chopped

2 tablespoons natural soy sauce -- to taste, up to 3

Freshly ground black pepper

 

4 to 6 servings

 

Look for fresh Chinese noodles in cellophane-wrapped packages in

well-stocked supermarkets, shelved near tofu products, as well as in

natural foods stores.

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the oils in a wok or stir-fry pan. Add the garlic and

sauté over low heat for a minute or so. Add the mushrooms and wine. Cover

and cook over medium heat, stirring occasionally, until done to taste,

about 5 to 8 minutes. Add the spinach, cover, and cook just until the

spinach is wilted, about 2 to 3 minutes. Stir in the noodles, then season

to taste with soy sauce and pepper. Serve at once.

 

Calories: 183, Carbohydrate: 26 g, Total Fat: 3, Cholesterol: 0g, Protein:

7 g, Sodium: 553 mg.

 

 

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