Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon Asian chlli powder (or cayenne)

  2. Grated zest of 1 lemon

  3. 1 tablespoon freshly squeezed lemon juice

  4. 1 inch section of ginger, peeled and grated

  5. 1/4 cup rice vinegar

  6. 1/3 cup soy sauce

  7. 1 tablespoon honey

  8. 1 tablespoon toasted sesame oil

  9. 3 tablespoons olive oil

  10. 9 ounces dried noodles (spaghetti, linguine, udon, soba)

  11. 7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)

  12. 1 1/2 tablespoons butter

  13. 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)

  14. 1 tablespoon sesame seeds

Instructions Jump to Ingredients ↑

  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.)


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