Luckily, the asian Market downtown was open (The one on Saint Catherine near St. Marc) and I was able to pick up some shiritaki noodles and mushrooms for this yummy curry noodled dish!
It's very simple and easy, so prepare yourself for the yummies.
I may not have gotten the moving supplies I needed, but my break from packing is full of deliciousness. Recipe after the jump!
Serves 1 Hungry Person!
One Bag Shiritaki Noodles, Rinsed, and boiled for a few minutes to get rid of the weird bag water taste
1 cup sliced mushrooms
1.5 cups baby spinach
1/4 cup chopped onion
1/2 tbsp minced garlic
1 tbsp sesame oil
2 tbsp tamari or soy sauce
1/2 tbsp curry powder
1 tsp turmeric
a bit of water (to deglaze the pan if necessary!)
Sriracha sauce (to garnish, optional!)
Mix together the Curry powder, Tamari, and Turmeric in a small bowl, set aside.
Heat the sesame oil in a wok, sautee the onions and garlic until the onions are slightly transluscent.
Add in the mushrooms, sautee until they shrink in size a bit. Add any water to deglaze the wok if the mushrooms start to stick to the sides.
Add in the noodles. Toss them with the onions and mushrooms to mix them all up together.
Add in the Tamari and spice mixture, stirring around to coat everything in its saucy goodness.
Finally, add in the baby spinach, and cook briefly, until just wilted.
Serve, garnishing with a bit of Sriracha sauce! Nom nom!
Feel free to include any other vegetables you've got hanging around, it's especially good with carrots and peas! Tofu is also a nice addition. A cup of any other noodles will work (or a packet of unseasoned Ramen, which Matthew quite enjoys), as will a cup of rice! Feel free to use frozen or chopped spinach, or any other greens (bok choy is nice) in lieu of baby spinach!