Ingredients:
Lemon Ginger Dressing:
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil
Lemon Ginger Dressing:
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil
The Noodles:
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds
Directions:
1) Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2) In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3) Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4) In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.
1) Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2) In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3) Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4) In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.
