Cool California Sesame Shiitake Noodles
photo by magpie diner
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 ounces dried capellini
- 1 cup frozen shelled edamame
- 1 -2 tablespoon canola oil
- 6 ounces fresh shiitake mushrooms, stems removed, sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1⁄2 cup julienned carrot
- 1⁄2 cup thinly sliced red cabbage
- 2⁄3 cup thinly sliced green onion
- 1⁄4 cup sesame seeds, lightly toasted
- crushed red pepper flakes, to taste (optional)
directions
- Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside.
- In a large sauté pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat.
- Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions.
- Serve topped with sesame seeds.
- Pass red pepper flakes at the table, if desired.
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Reviews
-
I love pasta used this way. Took your advice and used peanut butter, which is another combo I love. Aside from having to sub some veggies based on what I had, I added a bit of garlic to the sauce. I also doubled the sauce because I'm sure I had over 8oz of pasta. All in all a tasty dish, my daughter loved it. I think it would look lovely on a buffet - would toss in a little extra oil if I were serving cold, since the peanut butter in the sauce makes it a bit sticky. And I'd use and extra tbsp of soy sauce next time. Thanks JB, this is just what I was looking for tonight!
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I had to change the recipe a little. Are you aware that sesame oil is like 8 dollars a bottle? It was healthy and a switch, but there was too different flavors. The mushroom was one, the carrots another, the sauce was a completely different spice, and edamame too. Maybe it's cause I'm a teen, but this is madd overload.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri