Source: Pickled Plum | Serves: | Time: 20 min
What I changed:
Used Udon noodles instead of spaghetti
Replaced spinach with kale
Replaced scallions with green onion
Reduced the amount of chili oil
Replaced soy sauce with coconut aminos
8 oz Udon noodles
1 tbsp vegetable oil
2 stalks celery, finely chopped
8 oz white button mushrooms, finely chopped
4 green onions, finely chopped
2 small cloves garlic
1 tbsp fresh ginger, minced
3 tbsp rice vinegar
1 tbsp Tubby Olive Baklouti Green Chili Oil (double to make it spicy!)
3 tbsp coconut aminos
3 tbsp peanut butter
2 1/2 tsp sugar
I made my sauce the night before by putting all the ingredients for the sauce in a blender and blending until smooth. I stored it in the refrigerator.
Cook Udon noodles according to package instructions. Drain and set aside.
Meanwhile, in a large skillet or walk over high heat, add veggie oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color.
Add sauce and noodles to mushroom mix along with kale and green onion. Toss well and serve.