Serves: 8

Ingredients:

• 12 oz. mushrooms (torn or thinly sliced)
• 4 Tbsp salted butter/vegan butter
• 16 oz. thin spaghetti noodles
• ¼ cup corn oil
• ¼ cup Sesame oil
• 1 or 2 tsp crushed red peppers (your preference)
• ¼ cup honey (vegan replacement)
• 2 tsp salt
• 4 Tbsp soy sauce
• ½ cup chopped green onions
• 4-6 Tbsp cilantro, finely chopped
• 2-4 Tbsp sesame seeds
• Optional-drizzle with Asian sweet chili sauce

Directions:

1. Cook spaghetti noodles until tender, about 9 minutes. Drain.
2. Add the mushrooms to a large skillet over medium-high heat and cook until browned, then add butter and continue to cook for a total of5 to 7 minutes. Set aside.
3. Over medium heat cook oils and crushed red peppers for 2 minutes. Then add honey, salt, and soy sauce until mixed. Remove from heat and add the mushrooms. Now add the sauce to the noodles until well blended. Let set for 15 minutes and stir again. Before serving, add cilantro, green onions, and sesame seeds. Some like to drizzle with Asian sweet chili sauce as well.
4. If you want to serve this dish cold refrigerate for 4 hours or as long as overnight.