Sesame Udon with Spinach & Mushrooms
2 (7 oz.) packages Udon (yes, you can use the ones at the regular grocery store, just
toss out the high sodium seasoning!)
1/2 cup fresh spinach
3 mushrooms, sliced thin
1 clove garlic, minced
1 tablespoon sesame oil
1 to 1 ½ tablespoons vegetarian mushroom "oyster" sauce (you can find this at almost any
oriental grocery store, sometimes even the regular grocery store)
about 2 tablespoons water (for the noodles to cook properly, and to thin sauce)
salt and pepper to taste, if desired
sesame chili oil (optional)
Have the packages of Udon open and ready to toss in.
Add sesame oil to a skillet over medium high heat. Add garlic and sauté for about 20 seconds (don't let it burn). Add the sliced mushrooms and let cook for about a minute until slightly browned. Add spinach and let wilt.
Scoot the veggies to the side and add the Udon, adding a bit more oil if necessary. Let cook for 2 minutes, add water and "oyster" sauce, stir. Taste sauce and add salt, pepper, and sesame chili oil, if desired. Noodles are ready when they are noticeably softened.
*Some suggestions on variations: add some cubed, extra firm tofu or some kind of meat alternative, or both! Whatever you do, please try not to use Boca products...they are owned by the corporate monsters Dean/Horizon (encouragers of factory farming), and use genetically modified soybeans.