• 20 ounce dry yam starch noodle cooked according to package directions, then chopped in 7-8 inch lengths
• 10 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
• 2 bunch spinach
• 2 carrot medium, julienne
• 2 yellow onion small, slivered
• 4 cup cremini mushroom sliced
• 1 bunch green onion cut into 1-inch lengths on the diagonal
• 6 clove garlic finely chopped
• 2 tablespoon soy sauce
• 2 tablespoon sesame oil
• 2 tablespoon avocado oil plus more if necessary

For the sauce:

• 6 tablespoon soy sauce
• 8 tablespoon granulated sugar or your favorite sweetener equivalent
• 5 tablespoon sesame oil
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon toasted sesame seeds

• 20 ounce dry yam starch noodle cooked according to package directions, then chopped in 7-8 inch lengths
• 10 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
• 2 bunch spinach
• 2 carrot medium, julienne
• 2 yellow onion small, slivered
• 4 cup cremini mushroom sliced
• 1 bunch green onion cut into 1-inch lengths on the diagonal
• 6 clove garlic finely chopped
• 2 tablespoon soy sauce
• 2 tablespoon sesame oil
• 2 tablespoon avocado oil plus more if necessary

For the sauce:

• 6 tablespoon soy sauce
• 8 tablespoon granulated sugar or your favorite sweetener equivalent
• 5 tablespoon sesame oil
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon toasted sesame seeds