Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesame Salad |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound whole-wheat spaghetti |
4 limes, juiced, divided |
3 tablespoons rice wine vinegar |
3 tablespoons honey |
1 tablespoon toasted sesame oil |
1 seedless cucumber, thinly sliced |
1 red onion, thinly sliced, divided |
3 tablespoons toasted sesame seeds |
2 pounds mixed fresh mushrooms - shiitake, oyster, crimini |
1/4 cup teriyaki sauce |
1 bunch scallions, chopped into 2-inch lengths |
4 tablespoons vegetable oil, divided |
1 tablespoon grill seasoning |
1 red bell pepper, seeded and thinly sliced |
1 cup pea pods, thinly sliced |
3 to 4 cloves garlic, grated |
1 (2-inch) piece ginger root, grated |
1 (10-ounce) package frozen shelled edamame |
1/4 cup hoisin sauce, available on asian foods aisle of market |
1 to 2 tablespoons asian chili sauce or hot sauce, to taste |
1/4 cup chopped cilantro leaves |
handful mint leaves, finely chopped |
Directions:
1. Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.
2. Preheat oven to 450 degrees F.
3. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.
4. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.
5. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.
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