• Start by making your noodles.

  Add the flour, aquafaba, oil, and salt to a bowl and knead together. It will be dry but will begin to become smooth as you knead it. Some flours have more moisture than others, add an additional 1 tsp of olive oil if it is too crumbly. Once it is smooth let the dough rest for 30 minutes.
• While your dough is resting begin to finely chop your onion, crush and chop your garlic, and roughly chop your carrots and celery.

  Break up your Chicken of the Woods into bite sized pieces. Use your hands to break it up for a more organic mouthfeel.
• Roll out your dough using a rolling pin (or pasta roller) Get the dough as thin as possible Cut into strips, roll out again to make it even thinner.

  Either lay the strips on a flat surface or use a pasta rack- do not pile them or they can stick

Stove Top Directions

• Add a small amount of olive or coconut oil to cover the base of a stock pot on medium/high heat
• Add all of your veggies, your chicken of the woods, thyme, salt, and pepper, and sauté 3-5 minutes until your onions are translucent and your mixture is fragrant
• Then pour in your vegetable broth, stir, and add your noodles Cook medium heat/ a high simmer or low boil for 20 minutes
• Garnish when serving with a sprinkle of fresh parsley or thyme

Instant Pot Directions

• Add a small amount of olive or coconut oil to cover the base of the instant pot and turn on the sauté function
• Add all of your veggies, your chicken of the woods, thyme, salt, and pepper, and sauté 3-4 minutes until your onions are translucent and your mixture is fragrant
• Then pour in your vegetable broth, stir, and add your noodles Cook on pressure for 5 minutes
• Garnish when serving with a sprinkle of fresh parsley or thyme