1 package of soba noodles
1 cup sliced shiitakes
1 medium red onion, peeled
1-inch knob of ginger, peeled and pressed
Heaping tbsp coconut oil
3 tbsp almond butter
1 tbsp wheat free tamari
6 tbsp coconut milk
1/2 tbsp honey

In a small bowl mix together the almond butter, tamari, coconut milk and honey to taste. Mix until well combined and set aside.

Slice the onion and measure out shiitakes (slice, if not sliced). Add the onion to a spoonful of coconut oil in a large pan (cast-iron is great). When the oil is hot, add the onion and cook until they’re soft and translucent. Grate the ginger.Add the shiitakes and ginger and continue to cook.

Cook noodles as per instructions. The following is on the King Soba package: Bring a medium pot of water to a boil. Add noodles and submerge them, bring back to a boil and then reduce the heat to medium. Cook for 4-5 minutes. Drain noodles and set aside. Add the noodles to the onions and shiitake mixture and then add the sauce. Mix gently together until well combined. Serve warm or these are also delicious in the summer months as cold noodles.