For the "Meat" Shitake Mushrooms:
- 2 tsp Hoisin sauce
- 2 tsp Mirin
- 1 tsp Tamari Soy Sauce
- 1/2 tsp Five Spice Powder
For the Noodles
- 1 Box Explore Cuisine Edamame Spaghetti
For the Sauce:
- 2 Tbsp tahini (sesame paste)
- 3 Tbsp soy sauce
- 2 tsp sugar
- 1/2 tsp five-spice powder
- 1/2 tsp ground sichuan peppercorns (I did this in my coffee/spice grinder)
- 1/3 cup chili oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
For the Veggies:
- 1 bunch of scallions, trimmed and sliced in half lengthwise
- 2 or 3 baby bok choy, trimmed and sliced lengthwise
For the Garnish:
- chopped peanuts
- Set a large pot of water to boil on the stove.
- Put the oil in a skillet and heat on medium high. Brown the blitzed mushrooms. When it has cooked through, add the Hoisin, Mirin, soy and spice powder and continue to cook until the liquid has evaporated and the mushrooms are nice and crispy. Remove and set aside.
- Cook the Edamame & Black Bean Spaghetti according to the package instructions, this is usually just a few minutes. At the last minute, add the greens to the boiling water. Reserve about a cup of the cooking water, then drain.
- Add 1/3 cup of the cooking water to the mushroom skillet, and scrape up the browned bits from the bottom, off the heat.
- Whisk the sauce ingredients to combine. Note: you're not cooking the sauce, just mixing it. Taste to adjust any of the ingredients to your liking. Add a little more noodle water if you like it thinner. Divide the sauce equally between 4 bowls.
- Top the sauce with the noodles and wilted veggies. Then spoon the crispy mushrooms over top.
- Garnish with chopped peanuts. Toss the noodles with the sauce before eating.