Ingredients

The following ingredients have 2 Servings
  • 9 oz leeks
  • 6-8 ounces cremini mushrooms (sliced)
  • 3 scallions (chopped)
  • 1 TBSP oil of choice ((avocado, coconut, sesame, etc...))
  • 6-8 ounces fresh long life noodles* (or use your favorite noodles!)
  • 5 ounces fresh baby spinach
  • salt and pepper (to taste)
  • 1 TBSP sesame seeds
  • 1/4 cup soy sauce
  • 1 TBSP sesame oil
  • 1 TBSP rice wine vinegar
  • 1 TBSP honey (or brown rice syrup if vegan)
  • 1 TBSP water
  • 1/8-1/4 tsp crushed red pepper flakes

Instruction

  • First make your sauce.
  • Place sesame seeds in a large pan over medium heat and toast, stirring, until golden brown (3-5 min) Transfer to a medium bowl. Add soy sauce, rice wine vinegar, sesame oil, honey, as much crushed red pepper as desired, as well as half of your of scallions, and 1 tablespoon water. Stir to combine.
  • Next prep your veggies!
  • Rinse leek and trim and discard dark green tops. Halve lengthwise, then cut crosswise into 1- inch pieces. Wash to remove any interior dirt and set aside. If you haven't already, clean and slice your mushrooms and scallions as well.
  • Add 1 tablespoon oil to your pan at medium heat. When oil is shimmering, add mushrooms, leeks, and most of your remaining scallions (save a spoonful or two as a garnish) and sauté until tender and softened. Taste and add salt and black pepper as desired. Remove pan from heat and set aside.
  • Next season a pot of boiling water generously with salt and cook your noodles per package instructions. I was using fresh, refrigerated noodles so mine only took 2 minutes so. Dried noodles will typically take a bit longer but nothing extreme.
  • Add noodles to the pan with your veggies and heat to medium-high heat. Push noodles and vegetables to outer edges of pan and add sauce to center of pan and simmer until thickened, about 1 minute. Stir to combine, then add spinach and cook until just wilted, about one additional minute.
  • Remove pan from heat.
  • Taste and add salt and black pepper as desired.
  • Garnish with extra sesame seeds (optional) and the remaining green onion. Enjoy!