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
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
Method
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.
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