Gluten-Free, Vegan, Serves 4

• 2 Tbsp olive oil
• 4 cups green cabbage coarsely chopped
• 2 carrots coarsely chopped
• 14 ounces Gluten-Free udon noodles
• 2 tsp sesame seed oil
• 5 scallions coarsely chopped
• 2 tsp fresh ginger grated
• 1 tsp crushed red pepper flakes
• 1/3 cup mirin
• 1 Tbsp toasted sesame seeds
• 1/3 cup coconut amino
• 8 ounces mushrooms

Directions:

Heat 1 Tbsp oil in a large skillet over medium-high heat. Add cabbage and carrots. Cook often tossing until edges start to brown, about 4-5 minutes. Reduce heat and continue to cook for another 5 minutes. Cook the udon noodles as directed on the package and drain. Transfer the noodles to a bowl and toss them with sesame oil. Add the cabbage to the bowl. Wipe out the skillet. Heat 1 Tbsp oil over medium heat and add the mushrooms and brown. Add the scallions, ginger, and red pepper. Brown for another minute, add the udon mixture, mirin, and amino, and cook, tossing constantly. Remove from the heat and fold in 1 Tbsp sesame seeds.