Friday, October 29, 2010

noodles with mushrooms and lemon-ginger dressing

I started having doubts that I should try this recipe only after I was past the point of no return, and realizing I didn't have two of the four ingredients in the title (mushrooms and ginger). I also was not sure I was liking it... the lemon and the sesame oil smelled weird together, and I was annoyed at having to get out the immersion blender.

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

The Noodles

  • 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.)

Serves 4.

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