Yeah, that was crazy. This is definitely a different taste than what I'm used to, but it's really good. Unusual and lemon-ly delicious.
Lemon Ginger Dressing
- 3/4 teaspoon Asian chlli powder (or cayenne) [I threw in thai-garlic chili sauce]
- Grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 inch section of ginger, peeled and grated [I used about 1 t dried]
- 1/4 cup rice vinegar [I didn't have this and just used a squirt of red-wine vinegar]
- 1/3 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 3 tablespoons olive oil
- 9 ounces dried noodles (spaghetti, linguine, udon, soba) [I used some sort of unmarked Asian noodles that were delicious]
- 7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake) [I used chard instead, plus garlic]
- 1 1/2 tablespoons butter [omitted]
- 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil) [I used parsley and green onion]
- 1 tablespoon sesame seeds [I used Kelly's black and white ones!]
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. [Instead, in this step, I chopped the stems of the chard very fine and sliced the leaves into ribbons. I sauteed the stems with a ton of chopped garlic and olive oil for about 5 minutes, then added the leaves for another 5 minutes.]
4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)