Thinly slice the onions (it’s helpful to use a mandolin). Place onions in a large container.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute and pour over the onions. Set aside to cool to room temperature.
Pickled red onions will be ready to eat once they’re bright pink and tender – about 1 hour, store any leftover onions in the fridge.
Cooking Instructions:
Preheat oven to 350° F. Place frozen meatballs on baking sheet and cook 20-25 minutes, set aside.
Bring a large pot of water to a boil, cook vermicelli noodles according to package directions. Toss cooked noodles in stir fry sauce. Set it aside.
In a large pan set over medium heat add 2 tablespoons of olive oil, and the sliced shitake mushrooms, cook stirring occasionally for 8-10 minutes until mushrooms are caramelized and tender. Remove the mushrooms and set aside.
In the same pan add 1 tablespoon of olive oil and baby spinach season with salt and black pepper cook until the spinach is just wilted 2-3 minutes. Remove the spinach and set aside.
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