Pumpkin vermicilli with mushrooms & greens - vegan

Freshly diced ginger & garlic cloves 

Saute in coconut oil on medium heat

Add 1 TBSP of red pepper flakes 

Stir in cut mushrooms (crimini & shitake used in picture above) and a few handfuls of washed greens (kale, mustard & collard used in picture above) 

Add 1 packet of cooked noodles.

Served with a helping of chili sauce.