I’ve been craving noodles. The last few months we’ve avoided eating processed carbohydrates, but my body has said enough already. Experience has taught me that listening to my body’s wants and desires is critical. When I crave something and deny myself, I inevitably overeat and still remain unsatisfied. While I’m still trying to limit the amount of packaged and prepared foods in the pantry, I’ve declared there is room for a weekly bowl of noodles.
I grew up eating noodles. There was always a bowl of rice or a pot of noodles in the kitchen whenever my mom was cooking. I suppose it’s ingrained in me to crave these simple comfort foods of my childhood. I admit to also craving pizza rolls and cheese whiz but I think that is going a little too far away from my desire to nourish my body in a positive way. These noodles are the perfect dish for the Fall, warm comforting but not gut busting.
These are super easy to make and take less than 30 minutes from start to finish. The recipe is highly adaptable, which makes it a winner in my house. I like them just the way they are but consider topping them with a fried egg or add some shredded chicken or shrimp, that’s the way my son loves to eat them. You could also vary the veggies, I love the combination of spinach and mushrooms, but some sliced red peppers, snow peas or bok choy would all be delicious. I used udon noodles but any noodle would work here, even plain old-fashioned spaghetti if you have a package languishing in the back of the pantry.
If you give this recipe a try, I’d love to hear what you think. Leave a comment, rate it, and don’t forget to tag a picture #scalingback on Instagram so I can see what you came up with!
- For the sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- ½ tsp chili garlic paste or sriracha
- 1 tablespoon olive oil
- ¼ teaspoon of kosher salt
- 1 6-ounce package of baby spinach (about 4 cups)
- 1 pound cremini mushrooms, sliced
- 1 pound udon noodles
- 4 scallions, thinly sliced
- 2-3 tablespoons toasted sesame seeds
- In a small bowl combine the soy sauce, rice vinegar, honey, ginger, sesame oil and chili paste and stir well to combine. Set aside while you prepare the noodles.
- Prepare the noodles according to the package instruction, drain and set aside.
- In a large skillet heat the olive oil over medium heat. Add the sliced mushrooms and the ¼ teaspoon of salt and cook, stirring occasionally until the mushrooms have released all their liquid and start to brown slightly. Add the spinach, and cook for 1-2 minutes until wilted. Add the noodles to the pan along with the prepared sauce and cook, tossing well until everything is coated and heated through about 2-3 minutes. Serve with a sprinkling of scallions and sesame seeds.