Vegetable Noodle Bowls | Meatless Monday

• ¼ cup high-temp cooking oil
• 1 pound assorted mushrooms, such as oyster, shitake and maitake
• 2 bunches broccolini, blanched in salted water, then cooled and chopped into thin florets
• 10 ounces (2 bunches) medium spinach, stemmed
• 1 bunch scallions, cut into 1-inch pieces
• 2 inches ginger
• 2 chili peppers (green or red), seeded and chopped or sliced
• 4 cloves garlic, crushed
• 1 pound fresh noodles (see Tip)

For the Sauce:

• ¼ cup gochujang
• 2 tablespoons Korean soy sauce or dark soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon sugar
• Toasted sesame seeds, to serve

Serves: 4

Heat a pot of water to boil for noodles.

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil and mushrooms and brown, then remove. Add a bit more oil and stir fry broccolini, then remove and do same for spinach. Add a bit more oil and scallions, char about 3 minutes, tossing with tongs. Add ginger, chilies and garlic, toss a minute or two more and remove from heat.

Cook noodles to package directions, then add to the vegetables.

Whisk up sauce. Put heat back on under noodles and add sauce just to heat. Combine 1 minute, top with sesame seeds and serve.