Udon Noodles with Shiitake and Button Mushrooms

By Vegiegail

Adapted from a recipe by Robyn Webb in The Get Healthy Go Vegan Cookbook by Neal Barnard, MD

Ingredients

• 1 8-oz package udon noodles
• 1 1/4 cups vegetable broth
• 1 Tbs minced garlic
• 1 small onion, halved and thinly sliced
• 1 Tbs black bean sauce
• 2 tsp minced fresh ginger
• 1 small carrot, peeled and sliced into 1/4-inch slices
• 1 cup thinly sliced shiitake mushroom caps
• 1 cup thinly sliced button mushroom caps
• 1/4 cup mirin
• 1 Tbs soy sauce
• 2 scallions, thinly sliced
• 2 tsp chopped toasted almonds
• 1 cup shelled edamame
• 1 cup spinach

Preparation

Step 1

Cook udon noodles according to package directions. Drain and set aside.

Heat 1/4 cup broth in a large skillet over medium heat. Put in the garlic, onion, and black bean sauce and cook for 2 minutes. Add the ginger and cook for 2 minutes.

Add the carrot and cook for 3 minutes. Add the mushrooms and cook for 3 minutes. Stir in the mirin and cook until it evaporates.

Add the remaining 1 cup broth and the soy sauce and cook for 2 minutes. Add the edamame and spinach and cover, until spinach wilts, about 2 minutes. Gently add noodles and toss to combine.

Serve noodles topped with scallions and almonds.