8 ounces fresh mushrooms (shiitake, cremini, oyster) 1 tablespoon canola oil 5 green onions, chopped (separate white portions and green portions) 2 tablespoons Kikkoman® Less Sodium Soy Sauce 1 ½ cups water ½ tablespoon sugar 8 ounces thick egg noodles or pappardelle pasta 1 tablespoon Kikkoman® Sesame Oil
Wash and slice all of the mushrooms and set aside.
Heat canola oil in a wok on medium heat. Once hot, add the white portions of the onions and cook for a couple of minutes or until translucent.
Turn up the heat to medium high and add the mushrooms.
Brown the mushrooms, stirring only occasionally until all liquid is removed and the mushrooms are nice and brown.
Add the soy sauce, water, and sugar, simmering on medium heat for 15-20 minutes.
During this time, boil a pot of water and prepare your noodles according to package directions.
Add the drained noodles, green portions of the onions, and sesame oil to the mushrooms, stirring to combine.