Thursday, December 1, 2016

Dan Dan Noodles with (Shiitake) Mushrooms Recipe

Dan Dan Noodles with (Shiitake) Mushrooms Recipe
(Rich Landau and Katey Jacoby)


Image result for dan dan noodles Rich landau and kate jacoby

Ingredients:
1 tablespoon Black vinegar
¼ cup sesame oil
½ teaspoon white pepper
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon five-spice powder
1 teaspoon sea salt
½ pound shiitake mushroom caps (Or whatever mushrooms), sliced into 1/4-inch thin strips
24 ounces fresh ramen noodles (substitute 16 ounces dry noodles of choice)
½ cup chopped scallions (green parts only)

Dan Dan Sauce
¼ cup Sriracha
¼ cup tahini
¼ cup tamari
1 tablespoon sesame oil
¼ teaspoon chile oil
½ teaspoon Szechuan peppercorns
1 small pickled chile with oil, optional
¼ teaspoon sugar (skipped this)
¾ cup vegetable stock

Directions:
For the Dan Dan sauce
Combine all of the ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator for up to 1 week. Always stir before using.
For the Noodles
Preheat the oven to 450°F. Combine the black vinegar, sesame oil, white pepper, garlic, ginger, five-spice powder, and salt together in a medium bowl. Whisk until thoroughly combined.
Toss the mushrooms in the vinaigrette and place in a single layer on a sheet pan. Roast for 10 minutes or until crispy on the edges.
Warm the dan dan sauce in a small saucepan over low heat.
Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. When tender, drain them immediately and add to the dan dan sauce, tossing gently to coat evenly.

Transfer the noodles to serving bowls and top with the shiitake caps and scallions.

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