Best Asian Style Noodles With Spinach Carrots And Mushrooms Recipes

ASIAN GARLIC NOODLES

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)
• Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.
• After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up. Serve!

ASIAN SPAGHETTI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

ASIAN-STYLE NOODLES WITH SPINACH, CARROTS AND MUSHROOMS

Steps:

• Soak the noodles in a bowl of warm water to cover until softened (this will take about 8-10 minutes for thin noodles) drain well.
• Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside.
• In a blender or using a whisk blend the tamari, sesame oil, sugar and garlic until smooth (if you are using a whisk mix until no sugar granules remain).
• Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke.
• Add in the onions, carrots and dry pepper flakes; cook for about 3 minutes, or until the onions are softened.
• Add in sliced mushrooms and stir-fry until softened (about 4 minutes).
• Add in the fresh spinach and stir-fry for about 30 seconds.
• Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed (about 3-5 minutes).
• Transfer to a large bowl and sprinkle with green onions if desired.

CHINESE-STYLE SPINACH AND MUSHROOM SOUP

Steps:

• Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

VEGETABLE LO MEIN

Steps:

• In a medium pot of boiling water, cook noodles according to package instructions. Drain noodles and place in a bowl of cold water. In a medium nonstick skillet, heat vegetable oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes. Add scallion, ginger, and garlic and cook until fragrant, 1 to 2 minutes. Drain noodles and add to skillet along with spinach. Toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.