Quick Mushroom Noodle Bowl

I had a portabello in the fridge that needed to be used, and since I am the only one in the house that likes them, I could do whatever I wanted with it.  I was drooling over some mushroom stroganoff, but didn’t really want to do the creamy thing.  So here is what I came up with for a quick lunchfast (breakfast + lunch).

I cut the large portabello in 1 inch chunks, added that along with 1/4 cup sliced yellow onion and 1 Tablespoon butter to a wok.  I’d have preferred green onions, but didn’t have any.  I sauteed that for about 5 minutes, while I had the whole wheat egg noodles cooking.  I also put 1 teaspoon of black sesame seeds in a non-stick pan on medium to toast.  I added 1 clove minced garlic and about 1 Tablespoon chopped ginger to the mushrooms and let it get good-smelling.  Then I put in a teaspoon of beef base with 1 1/4 cups of water and let it simmer for about 4 minutes.  Added the noodles and some red chinese chili granules and topped it off with the sesame seeds.  It would have been great with some sesame oil, and of course the green onions, but it was a pretty fine lunch!

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