Served as main course. Vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat, Low Protein diet.

7 ounces thin Cellophane Noodles (or Mung Noodles)

1/2 cup Tamari

3 Tablespoons Sesame Oil

3 Tablespoons Sugar

2 Tablespoons minced fresh Garlic (you can use less)

1 Tablespoon Vegetable Oil

1 Onion, sliced

1 teaspoon dried Chili Pepper Flakes, to taste (optional)

3 Carrots, peeled and cut into Matchsticks (about 2-inches long)

1/2 lb Button Mushrooms, sliced

3 cups fresh Baby Spinach

Green Onions, chopped (optional)

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; drian 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 occasioanlly until most of the liquid is absorbed (about 3-5 minutes). Transfer to a large bowl and sprinkle with green onions if desired.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 3

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