Vegan Dan Dan Noodles

• Vegan

• Produce

  • 1 Handful Baby spinach
  • 9 oz Button mushrooms, white
  • 2 Celery stalks
  • 2 Garlic cloves, small
  • 1 tbsp Ginger
  • 2 Scallions

• Condiments

  • 3 tbsp Peanut butter, natural
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 8 oz Spaghetti, Thin

• Baking & Spices

  • 2 tbsp Chili oil, Hot
  • 1 Salt
  • 2 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Peanut or vegetable oil
  • 3 tbsp Rice vinegar

Found on pickledplum.com

Description

Ingredients

• 8oz thin spaghetti
• 1 tablespoon peanut or vegetable oil
• 2 celery stalks, finely chopped
• 9oz white button mushrooms, finely chopped (similar to ground beef)
• Handful baby spinach
• 2 scallions, finely chopped
• Sauce:
• 2 small garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 tablespoons rice vinegar
• 2 tablespoons hot chili oil (or less if you dont like it too spicy)
• 3 tablespoons soy sauce
• 3 tablespoons natural peanut butter
• 2½ teaspoons sugar
• salt

Directions

• Bring a pot of water to boil. Add spaghetti and cook for 8-9 minutes, until al dente. Drain, rinse under cold water, drain again and transfer to a large mixing bowl.
• In a pan over high heat, add peanut oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color. Transfer to a bowl and set aside.
• Put all the ingredients for the sauce in a blender and blend until smooth. Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste.
• Add mushroom mix and spinach to the noodles and toss well. Serve.