Udon Noodles with Mushrooms and Spinach

Name: Udon Noodles with Mushrooms and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 tbls. Sesame seeds; 2 tbls. Sesame oil; 1 tbls. Safflower or vegetable oil; 8 oz. cremini mushrooms, sliced; 2 tsp fresh grated ginger or ½ tsp powdered ginger; 1/4 tsp. Crushed red pepper flakes (add more if you like things spicy); 2 tbls Mirin or Rice wine; ¼ cup soy sauce, low sodium; 4 portions (approx 200g each) of prepared/cooked udon noodles (or cooked pasta); 2 cups spinach, washed and spun dry; 1 cup cherry tomatoes, halved; 4 green onions sliced on the diagonal

7 steps

Prep:10minCook:20min

This meal comes together in minutes and dirties one large skillet. The only way to make it easier is to order in. But you can’t beat the freshness and flavour. The real secret to the speed of this meal is the use of Udon Noodles. You can buy them 2 ways, dry and cooked. I love the cooked ones (find them in the asian section) because they are plump, soak up flavour like a sponge and are hot in the time it takes to open a bottle of wine. If you don’t have/like udon you can use cooked fettuccine or linguine in place. A gluten free linguine will work well for this too. This is a flavourful dish. For very small children you may want to split the cooking into 2 pans so you can flavour one less boldly with a minimal splash of soy sauce and some vegetable stock and omit the crushed pepper flakes.

Updated at: Thu, 17 Aug 2023 14:17:04 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories488.1 kcal (24%)

Total Fat13.2 g (19%)

Carbs74.6 g (29%)

Sugars4.8 g (5%)

Protein14.8 g (30%)

Sodium1902.9 mg (95%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tblsSesame seeds

2 tblsSesame oil

1 tblsSafflower oil

or vegetable

8 ozcremini mushrooms sliced

2 tspginger

fresh grated

¼ tspCrushed red pepper flakes

add more if you like things spicy

2 tblsMirin wine

or Rice

¼ cupsoy sauce

low sodium

4 x 200gudon noodles

portions, prepared, cooked, or cooked pasta

2 cupsspinach

washed and spun dry

1 cupcherry tomatoes

halved

4green onions

sliced on the diagonal

Instructions

Step 1

Heat a large skillet over medium high heat

Step 2

Add Sesame seeds and quickly toast. Shake the pan frequently to prevent burning and don’t leave them unattended. When the toasting starts it happens very quickly!

Step 3

Remove toasted seeds and set aside.

Step 4

Heat 1 tbls of sesame oil and 1 tbls of vegetable oil in the pan and saute mushrooms for 3-4 minutes. Add ginger, red pepper flakes. Cook for 2 more minutes.

Step 5

Add mirin and soy sauce. Stir to combine and add noodles (you’ll have to loosen up the bundles a bit to get them started but they’ll come apart as they heat up). Toss well to coat with sauce and allow it to warm through, stirring occasionally, for 3-4 minutes.

Step 6

Add spinach and turn the noodles about to incorporate and wilt the leaves.

Step 7

Serve in large bowls topped with tomatoes, green onions and toasted sesame seeds.