You will find fresh Chinese noodles in cellophane-wrapped packages in well-stocked supermarkets, shelved near tofu products, as well as in natural foods stores.
Serves: 4 to 6
12 ounces fresh Chinese noodles (or substitute spaghetti,
linguine, or udon noodles)
1 tablespoon neutral vegetable oil
1 teaspoon dark sesame oil
1 to 2 cloves garlic, minced
1 pound mixed fresh mushrooms (use white mushrooms
plus a small amount each of fresh shiitake, cremini,
and/or any other variety of your choice)
1/4 cup dry white wine or vegetable stock
8 to 10 ounces fresh spinach, baby spinach, or Asian greens,
well rinsed, stemmed stemmed, and coarsely chopped
2 to 3 tablespoons reduced-sodium natural soy sauce or tamari, to taste
Freshly ground black pepper to taste
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 or stock. Cover and cook over medium heat, stirring occasionally, until done to taste, about 5 to 8 minutes.
Add the spinach and cook, covered, just until the spinach is wilted, 2 to 3 minutes. Stir in the noodles, then season with soy sauce and pepper. Serve at once.
Read more at http://www.vegkitchen.com/recipes/fresh-chinese-noodles-with-mixed-mushrooms-and-spinach/#2hcXoCjrjkXU1aHx.99