The chewy texture of spinach stands up well to these wide noodles.  Traditionally served with beef, this vegetarian version instead relies on mushrooms and caramelized onions to provide the rich flavor.  It is normally made with fresh (not dried) noodles, but in a pinch you can substitute dried rice noodles — the widest ones you can find.

Cut 1 large or 2 medium onions in half and then slice them in slices — not too thin.

Mince fresh ginger to make 1 T.

Clean 8 oz. of shitake, cremini or other flavorful mushrooms and slice them.

In a small bowl, make a sauce with 3 T. soy sauce and 1 t. sesame oil in a bowl with 1/4 t. white pepper.

Soak 1/2 lb. of spinach and drain.  Repeat until the water is clear.  Spin dry and chop the leaves roughly.  Don’t remove the stems as they add a nice texture to this dish.

Bring a pot of water to boil and cook 12 oz. fresh chow-fun noodles for one minute, then drain and cool. (Dried noodles will take longer to cook; you want them just tender but not too soft).

Heat 2 T. safflower oil in a wok and then add the onions.  Stir fry until they begin to soften, then add the mushrooms and the ginger.  Season generously with black pepper and salt.

Transfer the onion/mushroom mixture to a bowl.  Turn the wok up as hot as it gets and add another tablespoon of oil.  Add the noodles and stir a few times.  They should turn brown.  Drizzle 2 T. rice or white wine around the edges and stir a few more times.

Return the mushroom/onion mixture to the pan along with the spinach.  When the leaves have wilted — just a minute or two — add the sauce and stir fry until everything is combined.