Cool California Sesame Shiitake Noodles |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here’s a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it’s delish as is. NOTE: I just made this delicious recipe. I only used 4 oz of noodles and then added WAY more veggies (cooked broccoli slaw and sliced baby bella mushrooms). I also added 2 T of peanut butter which I highly recommend. Served ours WARM (instead of cool) with some shrimp on top. Ingredients:
8 ounces dried capellini |
1 cup frozen shelled edamame |
1 -2 tablespoon canola oil |
6 ounces fresh shiitake mushrooms, stems removed, sliced |
1 tablespoon toasted sesame oil |
1 tablespoon soy sauce |
2 tablespoons rice vinegar |
1/2 cup julienned carrot |
1/2 cup thinly sliced red cabbage |
2/3 cup thinly sliced green onion |
1/4 cup sesame seeds, lightly toasted |
crushed red pepper flakes, to taste (optional) |
Directions:
1. Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside.
2. In a large sauté pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat.
3. Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions.
4. Serve topped with sesame seeds.
5. Pass red pepper flakes at the table, if desired.
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