Garlic chicken noodles with mushrooms & spinach
1 box of thick spaghetti or wheat noodles
3 tablespoons vegan butter (Earth balance)
3 cloves Garlic (This varies depending on taste)
2 tsp soy sauce ( I used Liquid aminos)
1 tsp of brown sugar
1 tsp hoison sauce
3 tsp lemon juice
1 pkg Gardein chick’n strips, cut in half
I pkg of baby bella mushrooms, sliced
Handful of spinach chopped with stems cut
Depending on taste, you can add more or less to taste:
1/2 Onion Powder
1/2 Garlic powder
1/4 Chilli powder
1/2 5-spice powder
Salt & Pepper to taste
Cook pasta in a large pot accordingly to box & drain
Heat up a pan with oil & butter until the bubble starts to sizzle & bubble.
Add the garlic and fry until fragrant. Careful to not let it burn
Add the soy sauce, brown sugar, lemon juice, hoisen sauce and mix everything together
Place spaghetti onto pan & toss evenly
On a separate pan, heat up oil and cook the chik’n strips first until brown.
Cook mushrooms next until the juice starts forming.
Cook spinach last until it begins to shrink
Dash a bit of the seasoning altogether slowly while stirring to get it all distributed evenly.
Clean the large pot used to make the pasta
Combine both the noodles and toppings onto the large pot and toss evenly.
Cook for 3-5 minutes and serve onto a bowl