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INGRIDENTS:
-Soba noodles
-2 scallions - thinly sliced cut on bias
-Toasted sesame seeds
-Miso tahini sauce
- 1/4 cup tahini
- 2-3 garlic cloves
- 1-2 scallions
- zest & juice of 1 lemon
- 1.5 tsp white miso
- 1 cup cilantro
- 3 cups spinach
- 3/4 tsp sesame oil
- 1/4 jalapeno
- 1/2 cup roasted cashews
Prepare sauce - Combine all ingredients into a food processor / blender and blend until smooth. Set aside. Boil a large pot of salted water, cook soba noodles according to package. Once ready drain and rinse with cold water, return to stockpot. Add greenie miso tahini sauce and stir to combine.
-Tamari butter Mushrooms
- 2 tbs vegan butter
- 1 1/2 tbs tamari
- 1/2 tsp smoked tamari ( Dark horse organics has a great one, if you can not find you can omit )
- 1/2 tsp honey
- 1/4 tsp coarsely ground black pepper
- 1 lb oyster mushrooms - thinly sliced lengthwise ( 1/4 in thick )
In a small saucepan on medium heat, add the butter cook until melted. Once melted add the remaining ingredients excluding the mushrooms. Remove from heat and set aside.
Brush both sides of mushroom slices with olive oil. Cook on medium high heat in a skillet until each side is golden brown, working in batches. Once all mushrooms are complete. Return them to the skillet add the tamari butter sauce and cook on med-low heat until the mushrooms are coated and sauce has thickened ( 2-3 min ).
Top the prepared noodles with mushrooms and garnish with sliced scallions and toasted sesame seeds.
Enjoy!