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

Fuel Snack n Dip - Tzatziki Dip
Tzatziki Dip
Read more
Kilner Snack On The Go Jar - Breakfast Oats
Breakfast Oats
Read more