SHIITAKE PEANUT NOODLES (TOM DOUGLAS)
Make and share this Shiitake Peanut Noodles (Tom Douglas) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 642.3, Fat 53.4, SaturatedFat 8.7, Sodium 968.3, Carbohydrate 33.7, Fiber 6.9, Sugar 18.9, Protein 14.8
SHIITAKE BROCCOLI NOODLES
Make and share this SHIITAKE BROCCOLI NOODLES recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
- Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
- Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
- Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!
GINGERY SHIITAKE NOODLES
Whatever you do, don't cut your noodles - they represent long life!
Provided by Ching-He Huang
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
- Heat a wok over a high heat, then add the groundnut oil. Once it's smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.
Nutrition Facts : Calories 225 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.36 milligram of sodium
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