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This takeout-inspired meal features a centenarian favorite?the simple mushroom. This traditional ingredient has quickly risen to superfood status and can be added to many dishes as a flavor enhancer. Not only is this meal incredibly tasty, it?s also well-balanced and full of nutrient-rich ingredients. This is the perfect opportunity to relish every single bite.
4 cups wild mushrooms 3 garlic cloves « onion 2 tablespoons low-sodium soy sauce/tamari 1 tablespoon ground ginger ¬ cup water 2 teaspoons chili pepper flakes 1 tablespoon curry paste 1ÿ«ÿ cups shelled edamame 6 cups spinach ¬ cup unsalted peanuts 8 ounces brown rice noodles
Produce Prep- Clean mushrooms and chop into thin pieces. Peel and mince garlic. Peel and dice onion. In a mixing bowl, combine tamari/soy sauce, ginger powder, water, garlic, and chili flakes to make soy glaze. Mix in chopped mushrooms. Heat a wok or nonstick pan on medium heat with a touch of olive oil, vegetable stock, or water for sauting. Once hot, add onion and cook for about 5 minutes, or until translucent. Add mushrooms, mix, and cook, stirring every minute, for about 10 minutes or until mushrooms have reduced in size and softened. A little bit of browning on the mushrooms will be delicious, so don?t be afraid to let them stick a little bit. Reduce heat to low and pour in the rest of the soy glaze. Begin boiling water for noodles. Cook noodles according to the directions on the package. While noodles cook, fold in curry paste and the edamame with mushrooms and heat until warm. If the curry paste isn?t mixing well, add a tablespoon or two of water. In the last two minutes of cooking, mix in spinach and cook until just wilted. Add the noodles to bowls and add a spoonful of the mushroom mixture on top. Sprinkle chopped peanuts,ÿadditional chili flakes or freshly cracked black pepper, if desired.