1

In a heavy-bottomed pot, heat 1 teaspoon of oil over medium heat. Add the shiitake mushrooms and a pinch of salt.

2

Cook, stirring frequently, for 5 minutes, or until browned. Remove the mushrooms and set aside.

3

Add the remaining oil to the pot. Add the ginger, garlic, half of the scallions, and chili. Cook for 3 minutes, stirring constantly.

4

Stir in the cashew butter, cilantro, maple syrup, coconut aminos, and broth. Cook, stirring occasionally, until heated through and well combined.

5

To serve, place the cooked buckwheat noodles in a large bowl and top with the reserved shiitake mushrooms. Pour the hot broth over the noodles. Garnish with the remaining scallions, cilantro, chili, and a squeeze of lime juice.