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Rachael shares a quick and easy option for Meatless Monday: Korean-style noodle bowls with mushrooms, broccolini + spinach. The dish is quick and easy to make and, according to Rach, "from experience, I can say, it is equally delicious cold, maybe late at night after you've had a cocktail or two a little bit after your early dinner...."
Pro Tip from Rach: She likes to use fresh Korean hand-cut noodles or udon for this dish, but says dried noodles or pasta, such as linguine, are fine, too. "It's all going to taste good," she says, adding, "It's all about the sauce. It's delicious—totally delicious!"
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.