The longer the noodle, the longer the life, as Chinese legend dictates, so be sure to slurp instead of cutting or breaking them.
- 1 lb spaghetti
- 1 (1 -inch) knob fresh ginger
- 1 bunch green onions
- 1 tbsp canola oil
- 1 tbsp minced garlic
- 2 (3.5 oz) pkgs sliced shiitake mushrooms
- 1 (8 oz) bag washed spinach
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp molasses
- 2 tbsp toasted sesame oil
- Cook the spaghetti according to package directions for al dente. Peel and finely chop the ginger. Thinly slice the green onions, separating dark green from light green and white parts.
- Meanwhile, to a 12-inch skillet, add the canola oil, ginger, garlic, and light green and white parts of green onions. Cook 3–5 min., until garlic is golden, stirring often. Add the shiitakes and cook 5 min., stirring often. Season with salt and pepper.
- Add the spinach to a colander in sink. When spaghetti is cooked, drain over spinach to wilt. Drain well.
- In a small bowl, stir together the soy sauce, molasses, and sesame oil. Add noodles and spinach to skillet, along with soy sauce mixture. Cook 2 min., tossing until well combined. To serve, garnish with dark green parts of green onions.
This recipe is
- Dairy Free
- Nut Free
- February March 2020
- guiding star
- Lactose Free
- Egg Free