1 pack of dry ramen noodles (also known as Chinese noodles)
4-5 scallions, halved with the bottoms removed
1 tbsp fresh ginger, minced
3-4 garlic cloves, minced
¼ tsp crushed red pepper flakes
½ stick of butter
2 large handfuls of baby spinach
3-5 tbsp soy sauce
1 lime
Sesame seeds for garnish
King oyster mushroom slices with hash marks on one side
Canola oil
Directions
Bring a pot of water to boil. Cook noodles according to package directions. Reserve ¾ cup of pasta water, then strain noodles and rinse under cold water.
Heat E Series to 360˚. Add about 1 tsp of canola oil. Add scallions, ginger, garlic, red pepper flakes, and butter. Cook until scallions have wilted. Remove and transfer to a small blender.
To the blender, add spinach, 2 tbsp soy sauce, juice from 1 lime, and ½ of the reserved pasta water. Blend until smooth.
Place mushroom slices, cut side down, on a griddle. Drizzle 1-2 tbsp soy sauce around mushroom slices to allow them to steam. Flip after 2 minutes and cook on the opposite side. Remove from the griddle.
Heat an additional 1 tsp of canola oil on the griddle. Add noodles, sauce, and the remainder of the reserved pasta water. Toss to combine. Remove from the griddle, add to a large bowl, and top with mushroom slices, additional red pepper flakes, and sesame seeds. Enjoy!
