YIELD Serves 2

TIME 30 minutes

INGREDIENTS

• ¼ cup low sodium tamari or soy sauce

• 2 tbsp rice vinegar

• 2 tbsp maple syrup

• 1 tbsp toasted sesame oil

• 1 tbsp gochujang

• 8 oz. pink oyster mushrooms (can substitute any oyster mushroom)

• 4 oz. noodles

• 1 tbsp sesame oil

• 1 cup thinly sliced carrots

• 6 green onions cut into 1-inch pieces

• 1/4 red cabbage, sliced finely.

• Toasted sesame seeds for garnish

INSTRUCTIONS

• Mix together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang in a bowl. Set aside.

• Remove any stemmy parts of your mushrooms, and then cut them into strips.

• Cook the noodles according to the directions on the packet until al dente.

• In a cast-iron pan, heat the oil over medium-high heat. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Place a paper towel on a clean plate, then put your mushrooms on top and set aside.

• Add the carrots, cabbage, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender.

• Combine everything (noodles, sauce, mushrooms, and veggies) in the skillet and mix to combine. Add your mushrooms and heat everything together. Garnish with sesame seeds.