Thai Noodles

• 1 package King Soba Noodles
• 1 cup sliced shiitakes (or any mushroom)
• 1 medium red onion, peeled
• 1" knob of ginger, peeled and pressed (or finely minced)
• a heaping tablespoon of coconut oil
• Sauce:
• 3 tablespoons almond butter
• 1 tablespoon wheat-free tamari
• 6 tablespoons coconut milk
• a dash or two of coconut nectar

1. In a small bowl mix together the almond butter, tamari, coconut milk and coconut nectar to taste (you may not need any sweetener at all; it's up to you). Mix until well combined and set aside.
2. Slice the onion and measure out shiitakes (slice, if not already). Add the onion to a tablespoon of coconut oil in a large pan (cast-iron is great). When the oil is hot, add the onion and cook until they're soft and translucent.
3. Grate the ginger, and add the shiitakes and minced ginger to the pan, continuing to cook.
4. To cook the noodles (this is on the King Soba package):
5. Bring a medium pot of water to a boil. Add noodles and submerge them, bring back to a boil and then reduce the heat to medium. Cook for 4-5 minutes. Drain noodles and set aside.
6. Add the noodles to the onion/shiitake mixture and then add the sauce. Stir everything together gently (the noodles are slightly fragile) until well combined.
7. Serve warm, or these are also delicious as cold noodles if you prefer. They make great leftovers that way!

noodles, red onion, ginger, coconut oil, almond butter, tamari, coconut milk, coconut nectar

Taken from www.epicurious.com/recipes/member/views/thai-noodles-52551841 (may not work)