This easy Asian dish pairs shiitake mushrooms with barely-cooked bok choy and radishes for a fresh, summery side. Fresh or frozen noodles have the best texture; look for them in Asian markets or the freezer section in most large grocery stores. You can swap dried lo mein or other dried Asian noodles; or use gluten-free noodles, or thin spaghetti for a vegan option. Most importantly, don’t overcook; the key to this dish is a firm, springy noodle texture.
From: Cooking with Mushrooms.
- 4 - 6Servings
1 Tbs. peanut or olive oil
2 cups shiitake mushrooms, sliced
1 baby bok choy, thinly sliced crosswise
1 lb. fresh or frozen Chinese egg noodles
3 Tbs. tamari
2 Tbs. dark sesame oil
2 Tbs. Chinese sesame paste or tahini
2 Tbs. rice vinegar
1 1/2 Tbs. coconut sugar or brown sugar
1 one-inch piece of fresh ginger, finely minced
4 garlic cloves, finely minced
1 tsp. sambal oelek or other red chili paste
1 bunch thinly sliced green onions
1 cup thinly sliced radishes
Black sesame seeds for garnish (optional)
- Heat oil in a large skillet and cook mushrooms until just softened, about 4 minutes. Add bok choy and cook for 2 minutes longer, until bok choy is just tender. Transfer vegetables to a platter to cool.
- Bring a large pot of salted water to a boil. Add noodles, reduce heat and cook until just starting to become tender, 4 to 5 minutes.
- While noodles are cooking, in a food processor or blender, combine tamari, sesame oil, sesame paste, vinegar, sugar, ginger, garlic and red chili paste. Puree till smooth, adding up to 1 tablespoon water if needed; sauce should be very thick. Transfer sauce to a large bowl.
- Drain cooked noodles and rinse thoroughly with cold water; drain thoroughly. Add to bowl with sauce and toss to coat. Add shiitakes, bok choy and green onions, and toss to mix. Garnish with radishes and sesame seeds, if desired, and serve.
- Calories: 446
- Carbohydrate Content: 70 g
- Fat Content: 12.5 g
- Fiber Content: 6 g
- Protein Content: 16 g
- Sodium Content: 746 mg
- Sugar Content: 8 g