Large pot
Small pot
Wok or skillet
Colander
- 3 tablespoons avocado oil plus more for frying
- 1 tablespoon whole, dried green peppercorns crushed in a mortar and pestle
- 1 Thai chili pepper thinly sliced
- 2 teaspoons white sesame seeds
- 2 scallions trimmed and minced
- ½ lime juiced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 16 ounces soba noodles
- 1 yellow onion peeled and thinly sliced
- 1 pound mixed mushrooms sliced, diced, or torn depending on variety
- 5 ounces baby spinach
- Salt and pepper to taste
For serving
- 1 scallion trimmed and minced
- Black and white sesame seeds
Cook the sauce:
Heat the avocado oil in a small pot over medium heat. Once hot, remove from the heat and stir in the crushed green peppercorns, sliced chili pepper, sesame seeds, and sliced scallions. Return to the stove over low heat and simmer for 10 minutes.
Stir in lime juice, soy sauce, and sesame oil. Taste and season with salt and pepper. Return to the stove over very low heat as you cook the rest of the recipe.
Cook the mushrooms:
Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add the onion and cook for 6-8 minutes. Add the mushrooms and cook for an additional 10 minutes. Add more oil, as necessary, if the mushrooms stick. Season with salt and pepper. Once the mushrooms are golden brown, reduce heat to medium-low.
Calories: 467kcal | Carbohydrates: 99g | Protein: 22g | Fat: 3g | Sodium: 1693mg | Fiber: 5g | Sugar: 5g | Vitamin C: 18mg