Wholesome Weeknight Veggie Tossed Noodles

1. Cook the noodles

Bring a large pot of water to a boil and cook the noodles according to the package instructions until they are al dente. Drain the noodles and transfer them to a large bowl.

2. Cook the mushrooms

Heat a large skillet over medium-high heat and add the neutral oil. When the oil is hot, add the mushrooms and sprinkle them with the fine sea salt and freshly ground white pepper. Cook the mushrooms for about 10 minutes, allowing them to brown and develop a rich, savory flavor.

3. Add garlic and spinach

Add the thinly sliced garlic to the mushrooms and cook for an additional minute, just until the garlic becomes fragrant but not burnt. Then, add the baby spinach to the skillet and stir until it wilts, which should take about 30 seconds.

4. Toss ingredients together

Transfer the mushroom and spinach mixture to the bowl with the noodles. Add the light soy sauce, Ultimate Chili Oil, honey, dark soy sauce, toasted sesame oil, and unsalted butter. Toss everything together until the noodles are well-coated and the ingredients are evenly distributed. Serve immediately.