Ingredients
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- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sake
- 1/2 teaspoon tobanjan
- 1 teaspoon sesame oil
- 1/2 medium onion, finely chopped
- 10 shiitake mushrooms, sliced
- 4 scallions, roughly chopped
- 2 small carrots, cut into strips
- 2 cups spinach, chopped
- 1 teaspoon sesame seeds
- 9 ounces thin rice noodles
Instructions
- Bring a pot of water to boil. When the water is boiling, turn of the heat and add the rice noodles. Cover and leave for 5 minutes.
- Drain the noodles and rinse with cold water. Drain well and put them in a large bowl.
- Add the sesame oil and mix with your hands a few times. Grab a pair of scissors and cut the noodles into shorter pieces (easier to eat and serve).
- In a small bowl, mix the soy sauce, fish sauce, sake and tobanjan together. Set aside.
- In a wok or deep skillet over high heat, add vegetable oil, garlic, onions and carrots. Cook for a few minutes until onions are clear and soft, and add mushrooms, scallions and spinach. Cook for 2 minutes, pour the sauce and add rice noodles, and sesame seeds.
- Cook for another minute until the noodles are hot and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 4.1g
- Sodium: 737mg
- Fat: 9.1g
- Saturated Fat: 5.9g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 61.7g
- Fiber: 3.7g
- Protein: 6.8g
- Cholesterol: 0mg
