Asian-Style Noodles With Spinach, Carrots And Mushrooms - cooking recipe

Ingredients

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)

Preparation

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.
Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside.
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).
Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke.
Add in the onions, carrots and dry pepper flakes; cook for about 3 minutes, or until the onions are softened.
Add in sliced mushrooms and stir-fry until softened (about 4 minutes).
Add in the fresh spinach and stir-fry for about 30 seconds.
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).
Transfer to a large bowl and sprinkle with green onions if desired.