Sesame Noodles With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 8 |
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This recipe appeared in the July 1, 2007 issue of the Denver Post.It's a spicy, garlicky dish and you can serve it cold or at room temperature, perfect for a potluck or a barbeque. Adding some steamed broccoli makes this more of a meal. Ingredients:
12 ounces fine egg noodles (spaghetti or vermicelli) |
8 cups chicken broth or 8 cups vegetable broth |
1/2 lb fresh mushrooms, sliced and slightly steamed |
1/2 cup tahini (peanut butter may be substituted) |
6 tablespoons water |
4 teaspoons hot chili oil (or to taste) |
6 tablespoons soy sauce |
4 tablespoons red wine vinegar |
2 teaspoons sesame oil |
2 tablespoons sesame oil |
1/2 cup peanut oil or 1/2 cup vegetable oil |
4 tablespoons garlic, finely minced |
Directions:
1. Bring broth to boil and add noodles.
2. Cook, stirring occasionally, about 5-7 minutes, or until done.
3. Drain and rinse under cold water until chilled.
4. Drain thoroughly and place in a bowl.
5. Toss with 2 teaspoons of sesame oil and add mushrooms.
6. In another bowl stir water into tahini (or peanut butter) until smooth.
7. Add chili oil, soy sauce,wine vinegar, 2 T. sesame oil, peanut or vegetable oil and garlic and stir until well combined.
8. Add sauce to the noodles and mushrooms and toss until well mixed.
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