black rice noodles
Saute a small amount of leeks until golden. Saute some shiitake mushrooms until the edges are crispy. Add additional mushrooms and shredded Napa cabbage to pan.
Cube and roast Kabocha Squash (with olive oil and salt) at 425F for 25 minutes.
Meanwhile, cook black rice noodles until al dente. Drain and set aside.
Season veggies with gf tamari, coconut aminos, sesame oil, sriracha, mirin, a splash of rice vinegar and tahini (in place of peanut butter). Toss everything together and adjusted seasoning.
Top with Gomasio, cilantro, shiso and added chopsticks. For added protein, top with a fried egg or two.