The Soup Diva

• 8 oz rice noodles
• 1 cup sliced shitake mushrooms (or pre-cooked chicken strips)
• 1/2 cup shredded or sliced carrots
• 4 scallions, sliced thin
• 4 cloves garlic, minced
• 1/4 cup gochujang sauce
• 1/4 cup hoisin sauce
• 2 tbsp molasses
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 2 tbsp butter
• 1/2 tsp ground ginger
• 1/2 tsp white pepper
• salt to taste

Heat 1 tbsp oil to medium-high in skillet or wok; add carrots, garlic, and sliced white part of scallions with pinch of salt and cook until softened. Add mushroom (or chicken) and reduce heat to medium-low; cover. Cook noodles to al dente in salted water and drain; add to pan with vegetables with butter and toss. Whisk together sauces, molasses, vinegar, remaining oil, and seasonings, and pour over contents of pan. Toss until thoroughly combined and allow to sit for a few minutes before serving.