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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 sautéing. 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, additional chili flakes or freshly cracked black pepper, if desired.