6-10TbspTamari (use more if you like it more salty- less if you like it lighter)
3TbspRice wine vinegar
4tbspTahini or nut butter of choice
200gof courgette/ zucchini
6nests of Whole wheat noodles320g
Fresh coriander/ cillantro
Chilli flakes or gochugaru(korean chilli powder)
Mix together the sauce in a bowl till smooth.
Chop the mushrooms into small bite size pieces. Chop the courgette into thin rounds
Slice the garnishes, the coriander, and scallions/ spring onion into thin slices
Cook noodles according to pack instructions. Save a little of the noodle cooking water.
In a medium flat non stick pan heat 1 Tbsp of oil over a medium heat, when the pan is hot add mushrooms and cook stirring occasionally for 4-5 minutes until the mushrooms are cooked through and they have released all their liquid and reduced. Add 2 tbsp of the sauce and cook for 1 minute spreading the sauce to coat each mushroom. Remove and set aside.
Add 2 tbsp of water to deglaze the pan and incorporate the sauce, stir to remove any bits that are sticking to the bottom of the pan and incorporate.
Add the sliced courgettes ensuring that there is a single layer so they have room to brown properly, cook until they go lightly brown and turn and repeat so that they are brown on both sides. This should take approx 4-5 mins.
Drain and rinse the noodles.
Add your cooked noodles and the remaining sauce to the pan and cook for a minute until the sauce has thickened and all the noodles are coated in the sauce. Add some of the cooked noodle water to thin out the sauce if it starts to get too thick.
Divide into 2 bowls and garnish with the cooked mushrooms, courgettes, sliced scallions, sesame seeds and chilli flake if you like it spicy! Devour!