These noodles, created by self-described kitchen slacker Kaitlin Leung, are a snap to pull together and extremely tasty.
Ingredients
- Dried Noodles such as spaghetti or any Chinese wheat noodle, 1 lb
- Neutral Oil 3 Tbs
- Fresh Mushrooms such as shiitake, oyster, cremini, or button, 1 lb
- Fine Sea Salt ½ tsp
- Freshly Ground White Pepper or black pepper
- Garic 3 large cloves, thinly sliced
- Baby Spinach or any tender leafy green of your choice, 4 cups
- Light Soy Sauce ¼ cup
- Chili Oil 1 Tbs, or to taste
- Honey 1 Tbs
- Dark Soy Sauce 1 Tbs
- Toasted Sesame Oil 2 tsp
- Unsalted Butter 2 Tbs
Cook It
- Bring a large pot of water to a boil over high heat, add the noodles, and cook according to the package instructions. Drain the noodles and add to a large bowl.
- Meanwhile, heat a large skillet over medium-high heat and add the neutral oil. Add the mushrooms, sprinkle with the salt and pepper, and cook for 10 minutes, stirring periodically, until the mushrooms are browned and slightly crispy.
- Add the garlic to the mushrooms and cook for 1 minute. Add the spinach and stir until just wilted, about 30 seconds. Add the skillet ingredients to the bowl of noodles, along with the light soy sauce, chili oil, honey, dark soy sauce, sesame oil, and butter. Toss to combine and serve.
