Ginger Shiitake Noodles
photo by ChefLee
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
1 large noodle salad
- Serves:
- 8-10
ingredients
-
FOR THE GINGER SAUCE
- 2 inch fresh ginger, peeled & sliced (1 large 2-inch piece)
- 118.29 ml tahini
- 2.46 ml toasted sesame oil
- 1.23 ml cayenne (ground red pepper)
- 14.78 ml rice wine vinegar
- 29.58 ml honey (raw, thick type is best)
- 4.92 ml soy sauce
- 14.79 ml creamy peanut butter
- 0.61 ml Chinese five spice powder
-
FOR THE ROASTED SHIITAKES
- 3 (276.40 g) crates fresh shiitake mushrooms
- 36.97 ml light olive oil
- 2.46 ml salt
- 2.46 ml pepper
- 1.23 ml garlic powder
-
FOR THE NOODLES
- 226.79 g thin spaghetti noodles
- 2 small zucchini, cubed
- 473.18 ml green cabbage, sliced into strips
directions
- Place the ginger and the rest of the sauce ingredients into a food processor and blend until smooth.
- Preheat the oven to 400 degrees F.
- Clean the mushrooms with a damp paper towel and remove any thick stems, then slice. Place mushrooms on a cookie sheet and toss with the olive oil, salt, pepper, and garlic powder. (The salt here will be flavoring the entire salad).
- Roast the mushrooms for 10 minutes then remove to a large salad bowl.
- Cook the noodles according to package directions. After adding the noodles to boiling water, add the cabbage and zucchini too.
- After noodle mixture cooks, drain all and immediately toss with the shiitakes and ginger dressing to coat to your liking.
- Serve immediately hot or chill for a cold noodle salad.
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RECIPE SUBMITTED BY
ChefLee
United States