Start by preparing the mushrooms: rinse under cold water and cut each one into 1-inch thick rounds. Set aside.

Combine the water, soy sauce, lime juice, and dried seaweed flakes in a small saucepan. Bring to a boil over medium heat. Once boiling, remove from heat and add the mushrooms to the saucepan. Let the mushrooms marinate for at least 30 minutes or up to 2 hours.

Once the mushrooms have marinated enough, remove them from the marinade and set aside in a small bowl. Strain the marinade to remove the seaweed flakes.

Bring a large pot of water to a boil and cook the noodles according to the package instructions.

In the meantime, prepare the sauce: mix together the tahini, peanut butter, soy sauce, maple syrup, white rice vinegar, grated ginger, garlic, buffalo sauce, and sesame oil. Taste and adjust the spiciness to your liking. If the sauce appears too thick, add 1-2 tbsp of water.

Heat a teaspoon of oil in non-stick skillet over medium heat. Once hot, add the king oyster mushrooms and sautée on each side for 3-5 minutes, or until golden brown. Pour in a couple of tablespoons of the marinade to deglaze the skillet.

Drain the noodles and mix them with the sauce. Divide the noodles into serving bowls, add the sautéed king oyster mushrooms, and top with chopped cilantro and green onions.

Noodles are best served immediately but will keep in the refrigerator for up to two days.