Author Pam - For the Love of Cooking / Original by Bowl of Delicious
Equipment
Large Nonstick Skillet or Wok
Ingredients
Sauce:
2tbspsoy sauce
2tbspvegetable broth**You can also use water or chicken broth
½tbsprice vinegar
½tbspfresh ginger, minced
1tsptoasted sesame oil
½-1tspchili garlic sauce, to taste
Stir Fry:
8ozudon noodles, cooked per package instructions
1tbspvegetable oil
1cupshiitake mushrooms, sliced
1cupcremini mushrooms, sliced
2scallions, sliced at a diagonal, separating the white/light green and the dark green
3cloves of garlic
1cupbaby spinach
2tbspfresh cilantro, chopped
Instructions
Make the sauce by combining soy sauce, vegetable broth, rice vinegar, fresh ginger, toasted sesame oil, and chili garlic sauce together in a small bowl. Whisk until well combined and set aside until needed.
Prepare the udon noodles, per the package instructions.
Make the stir fry by heating the canola oil in a large nonstick skillet or wok over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes, or until golden brown. Add the white/light parts of the green onion to the skillet as well as the garlic. Cook, stirring constantly, for 1 minute.
Add the sauce along with the drained noodles and spinach to the skillet. Cook, tossing to coat evenly for 2-3 minutes, to allow the sauce to reduce and thicken a bit.
Add the fresh cilantro and the dark green scallions then toss to mix well. Pour into a serving bowl and enjoy.