Ginger Shiitake Noodles

• 2 inches fresh ginger, peeled & sliced (1 large 2-inch piece)
• 12 cup tahini
• 12 teaspoon toasted sesame oil
• 14 teaspoon cayenne (ground red pepper)
• 3 teaspoons rice wine vinegar
• 2 tablespoons honey (raw, thick type is best)
• 1 teaspoon soy sauce
• 1 tablespoon creamy peanut butter
• 18 teaspoon Chinese five spice powder
• 3 (3 1/4 ounce) crates fresh shiitake mushrooms
• 2 12 tablespoons light olive oil
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon garlic powder
• 8 ounces thin spaghetti noodles
• 2 small zucchini, cubed
• 2 cups green cabbage, sliced into strips

1. Place the ginger and the rest of the sauce ingredients into a food processor and blend until smooth.
2. Preheat the oven to 400 degrees F.
3. Clean the mushrooms with a damp paper towel and remove any thick stems, then slice.
4. Place mushrooms on a cookie sheet and toss with the olive oil, salt, pepper, and garlic powder.
5. (The salt here will be flavoring the entire salad).
6. Roast the mushrooms for 10 minutes then remove to a large salad bowl.
7. Cook the noodles according to package directions.
8. After adding the noodles to boiling water, add the cabbage and zucchini too.
9. After noodle mixture cooks, drain all and immediately toss with the shiitakes and ginger dressing to coat to your liking.
10. Serve immediately hot or chill for a cold noodle salad.

ginger, tahini, sesame oil, cayenne, rice wine vinegar, honey, soy sauce, peanut butter, spice powder, shiitake mushrooms, light olive oil, salt, pepper, garlic, thin spaghetti noodles, zucchini, green cabbage

Taken from www.food.com/recipe/ginger-shiitake-noodles-323265 (may not work)