Vegan Almond Noodles

Couldn't think of a jazzy title!

Mmmmm delish!

What you will need:1/2 package (1/2 lb) udon or soba noodles or you can use reg noodlesCook them for about 5 or 6 minutes so that they are almost but not quite done Rinse under cold water and toss with 2 tablespoons of sesame oil.Mushroom/Tofu mix:2 cups sliced shitake mushrooms1 block of firm tofu diced, however big you want them. I also take off the outer part of the tofu...it is like a rind and i find the tofu tastes better when i take it off.Separate pan saute fresh shitake mushrooms in some oil until soft, then add in tofu. Saute about 5 minutes add a splash of soy sauce (use kikoman not the china lilly stuff, gross!) and pepper. Put to side.Almond Sauce:3 green onions sliced1 tablspoon finely chopped ginger3 cloves garlic finely chopped1/2 cup almond butter (i used the president's choice brand and the chunky kind)2 tablespoons raw sugar, but brown sugar would be good too.3 tablespoons of rice vinegar3 tablespoons soy saucehot water to thin out sauce, I used about 1/4 cup (sauce should be thin like a cream consistency, if it is too thick add more water)chili flakes, i use about 1/2 tspIn a pot, med heat, saute onions, ginger and garlic, saute about a minute, add the remaining ingredients until blended and warmed.Add noodles to the sauce and heat for about 5 - 8 minues, you want the noodles to absorb some of the sauce and to warm through. Put in a big bowl.Add the tofu/mushroom mixture and then I added 1 cup finely shredded chinese lettuce and 1/2 cup fresh snow peas sliced (raw) and toss all together!Last I sprinkled about a tablespoon of toasted sesame seeds.