Serves 2  |  Prep Time 10 mins  |  Cook Time 18 mins  |  Total Time 28 mins 

 


Ingredients

  • 9 oz leeks
  • 6-8 ounces cremini mushrooms, sliced
  • 3 scallions, chopped
  • 1 tablespoon oil of choice (avocado, coconut, sesame, etc...)
  • 8 ounces fresh long life noodles* (or use your favorite noodles!)
  • 5 ounces fresh baby spinach
  • Salt and pepper, to taste

 

For the Sauce

  • 1 tablespoon sesame seeds
  • 1⁄4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon  honey (or brown rice syrup if vegan)
  • 1 tablespoon  water
  • 1/8-1⁄4 tsp crushed red pepper flakes

 

Method

1 | First make your sauce.

2 | 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.

3 | Next prep your veggies!

4 | 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.

5 | 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.

6 | 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.

7 | 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.

8 | Remove pan from heat.

9 | Taste and add salt and black pepper as desired.

10 | Garnish with extra sesame seeds (optional) and the remaining green onion. Enjoy!

 

Notes

This tasty dish can be served as a meal for 2 with your favorite protein (or all on it's own!) or double as a delicious side dish for 4. The leftovers are also fantastic the next day; we stir fried our leftover noodles with shrimp and green beans for lunch and loved it!

On it's own the dish is perfect for vegans, vegetarians, and t-rex chefs alike! Feel free to add your favorite protein such as shrimp, tofu, chicken, or beef to round out the meal

Serves 2  |  Prep Time 10 mins  |  Cook Time 18 mins  |  Total Time 28 mins 

 


Ingredients

- 9 oz leeks

- 6-8 ounces cremini mushrooms, sliced

- 3 scallions, chopped

- 1 tablespoon oil of choice (avocado, coconut, sesame, etc...)

- 8 ounces fresh long life noodles* (or use your favorite noodles!)

- 5 ounces fresh baby spinach

- Salt and pepper, to taste

For the Sauce

- 1 tablespoon sesame seeds

- 1⁄4 cup soy sauce

- 1 tablespoon sesame oil

- 1 tablespoon rice wine vinegar

- 1 tablespoon  honey (or brown rice syrup if vegan)

- 1 tablespoon  water

- 1/8-1⁄4 tsp crushed red pepper flakes

 

Method

1 | First make your sauce.

2 | 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.

3 | Next prep your veggies!

4 | 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.

5 | 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.

6 | 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.

7 | 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.

8 | Remove pan from heat.

9 | Taste and add salt and black pepper as desired.

10 | Garnish with extra sesame seeds (optional) and the remaining green onion. Enjoy!

 

Notes

This tasty dish can be served as a meal for 2 with your favorite protein (or all on it's own!) or double as a delicious side dish for 4. The leftovers are also fantastic the next day; we stir fried our leftover noodles with shrimp and green beans for lunch and loved it!

On it's own the dish is perfect for vegans, vegetarians, and t-rex chefs alike! Feel free to add your favorite protein such as shrimp, tofu, chicken, or beef to round out the meal

Author Peas and Crayons

Latest recipes

Spring Cocktails With Cristal d'Arques
Spring Cocktails With Cristal d'Arques
Read more
Vegetarian Dishes with Maxwell & Williams
Vegetarian Dishes with Maxwell & Williams
Read more
BBQ Roasted Vegetables
BBQ Roasted Vegetables
Read more