Prep Time: 15 min. | Cook Time: 20 min. | Serving Size: 4-5
- 5-8 oz potato starch noodles
- 3 teaspoons sesame oil, divided
- 1 tablespoon light flavor olive oil
- 3/4 cup thinly sliced onions
- 2 medium size carrots, thinly sliced into 2″ matchsticks
- 2 cloves of garlic, minced
- 2-3 stalks of green onion, cut into 1″ lengths
- 1/2 cup thinly sliced baby bella or crimini mushrooms
- 1/2 lb spinach washed and drained well, chopped
- 3 tablespoons soy sauce
- 3 teaspoons sugar
- Sprinkle of sesame seeds
- Bring a large pot of water to a boil. Add the noodles and boil for about 5 minutes.
- Rinse under cold running water, making to let each strand cool, then drain
- Cut the noodles into smaller pieces of about 8-10″
- Place the noodles in a bowl and drizzle with sesame oil
- Set aside
- In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Add the olive oil to a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly).
- When the cooking oil is hot, but not smoking, add your carrots and onions. Stir fry them until barely softened, about 1 minute.
- Add the mushrooms, green onions and garlic all at once and stir fry that for about 30 seconds.
- Add the spinach and the soy sauce mixture and toss to combine.
- Add the noodles and stir fry, tossing constantly to combine, for just 2-3 minutes, until the noodles are cooked through and hot.
- Turn off the heat and add sesame seeds if desired.
- Drizzle with the remaining 2 teaspoons of sesame oil and toss to coat.
*Original recipe here