Shiitake Peanut Noodles (Tom Douglas) |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Tom Douglas Ingredients:
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 |
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:
1. 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.
2. Bring a large pot of salted water to a boil; cook the noodles, stirring occasionally, until soft, 4-5 minutes.
3. Drain in a colander and rinse under cold water; drain well.
4. Toss the noodles with 1 tablespoon oil to prevent them from sticking together and chill.
5. Preheat oven to 450°; add mushrooms to a bowl, toss with the remaining 1/4 cup oil, and season with salt to taste.
6. Spread the mushrooms in a single layer on a baking sheet.
7. 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.
8. 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.
9. Scatter the bean sprouts over the noodles.
10. 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.
11. Garnish with peanuts and cilantro.
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