Cooking Instructions
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Step 1
For the sauce, mix together
Unsweetened Natural Creamy Peanut Butter (2 Tbsp)
,
Tahini (2 Tbsp)
,
Soy Sauce (2 1/2 Tbsp)
,
Rice Vinegar (2 Tbsp)
,
Garlic (3 cloves)
,
Honey (2 Tbsp)
,
Spicy Chili Crisp (2 Tbsp)
, and
Ground Sichuan Pepper (1/2 tsp)
. Whisk together until you have a smooth sauce. Set aside.
Step 2
Bring a large pot of water to a boil.
Step 3
While the water is coming to a boil, cook your mushrooms. To a large skillet over medium-high heat, add
Vegetable Oil (1 Tbsp)
. Once hot, add
Button Mushrooms (2 1/4 cups)
and sauté for 8 minutes.
Step 4
Add
Soy Sauce (1/2 Tbsp)
and sauté for another 2 minutes.
Step 5
Add
Garlic (3 cloves)
and
Scallions (1 bunch)
and saute for 30 seconds and add your
Leafy Greens (1 bunch)
if you're using them. Stir until the greens are wilted and then remove from heat.
Step 6
Once the water is boiling, add your
Noodles (10 oz)
.
Step 7
Divide the noodles into your bowls and top with sauce and mushrooms mixture. Garnish with
Dry Roasted Peanuts (1 cup)
and
Roasted White Sesame Seeds (to taste)
and serve. You can enjoy these noodles warm or cold!
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