Shiitake Peanut Noodles (Tom Douglas)
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
Peanut Dressing
- 1⁄4 cup smooth peanut butter
- 3 tablespoons water
- 3 tablespoons soy sauce
- 1⁄4 cup tahini
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 2 tablespoons dark sesame oil
- 1⁄3 cup rice wine vinegar
- 2 tablespoons dry sherry
- 3 tablespoons honey
- 2 teaspoons chopped garlic
- 2 teaspoons peeled grated fresh ginger
- 1⁄2 teaspoon hot red pepper flakes
- kosher salt
-
Noodles
- 3⁄4 lb Chinese wheat noodles
- 5 tablespoons peanut oil or 5 tablespoons vegetable oil
- 1 lb shiitake mushroom, stems removed, caps wiped with a damp towel (cut caps in half if they are large)
- 3⁄4 cup fresh mung bean sprouts
- 1⁄4 cup chopped roasted peanuts
- 1⁄4 cup fresh cilantro leaves
directions
- Make the peanut dressing: add peanut butter to a bowl; using a whisk, add the rest of the dressing ingredients in the order given, whisking well after each addition and seasoning with salt to taste; set aside.
- Bring a large pot of salted water to a boil; cook the noodles, stirring occasionally, until soft, 4-5 minutes.
- Drain in a colander and rinse under cold water; drain well.
- Toss the noodles with 1 tablespoon oil to prevent them from sticking together and chill.
- Preheat oven to 450°; add mushrooms to a bowl, toss with the remaining ¼ cup oil, and season with salt to taste.
- Spread the mushrooms in a single layer on a baking sheet.
- Roast in the oven until the mushrooms are cooked through and the edges are crisp and golden, about 25 minutes; remove from oven and set aside.
- When you are ready to serve, place the cooked and chilled noodles in a big bowl; toss with the peanut dressing; mound the dressed noodles on a large platter.
- Scatter the bean sprouts over the noodles.
- Remove the shiitakes, either warm or room temperature, from the baking sheet (use a spatula if they stick to the pan) and arrange them over the noodles.
- Garnish with peanuts and cilantro.
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