Creamy Mushroom Shirataki Spaghetti

Prepare the shirataki noodles:

1. Drain the noodles, then rinse in a large sieve under tap water for a few minutes.
2. Transfer noodles into a pot of boiling water and cook for 2-3 minutes.
3. Drain noodles and transfer to a non-stick skillet.
4. Pan fry the noodles (without any oil) over medium heat for a few minutes. This is to remove as much water as possible to enhance the texture of noodles. Keep turning the noodles with tongs and take care not to let them dry out too much. Now the noodles are ready.

Make the sauce:

1. Heat up a non-stick skillet over medium heat, add sliced mushrooms and stir fry, without oil, for 5 minutes, until most of the moisture evaporates.
2. Add olive oil and stir fry mushrooms for 5 more minutes or until golden brown. Turn off the heat and set aside.
3. Place hemp seeds, nutritional yeast, miso and water/almond milk in a food processor. Process until smooth and creamy, pausing to scrap down the sides if necessary.
4. Transfer the sauce and peas to skillet with the browned mushrooms.
5. Cook mixture over low heat for 2-3 minutes or until the peas are cooked to your liking. Add a splash of water to thin out the sauce if it gets too thick in the process.
6. Season with salt, black pepper and white pepper to taste.
7. Add shirataki noodles to skillet and toss to coat.
8. Top with more freshly ground black pepper and hemp seeds if desired. Serve immediately.