Drunken Noodles in Cashew Shiitake Mushroom Broth

Ingredients

• 1 6oz package of dried udon noodles
• 1/2 cup cashews
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 2 tablespoons olive oil
• 3 scallions, ends trimmed, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 jalapeno pepper, seeded, chopped
• pinch of cayenne pepper
• 5 cups of low-sodium vegetable broth
• 1 tablespoon rice vinegar
• sea salt to taste
• 4 teaspoons chopped cilantro
• Fresh bean sprouts

Directions

1. First, cook the noodles according to the package directions. Then drain and set aside. Meanwhile, toast cashews in a dry pain (no oil) over medium heat for 3 minutes or until lightly browned. Remove from heat and chop roughly. Set aside.

2. Heat oil in a large pain over medium-high heat. Add mushrooms and scallions and cook for 5 minutes. Mix in garlic, ginger, jalapeno, and cayenne and cook for 2 more minutes.

3. Add broth to the mushroom mixture and bring to a boil. Add in the noodles and turn the heat down to low. Simmer, covered for 10 minutes. Turn off the heat and stir in vinegar and sesame oil. Season to taste with salt.

4. Serve in bowls and garnish with 1 tablespoon of cashews and 1 teaspoon of cilantro. Add in fresh bean sprouts if desired for an extra crunch. Maybe even some hot sauce of sriracha :) Serve and enjoy!

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