Mushroom dan dan noodles

Mushroom dan dan noodles

Yield: 4-6 servings


For the mushrooms

1 tablespoon black vinegar

1/4 cup sesame oil

1/2 teaspoon white pepper

1 teaspoon garlic, minced

1 teaspoon fresh ginger, minced

1 tablespoon Chinese five spice powder

1 teaspoon kosher salt

1/2 pound shiitake mushroom caps, sliced into ΒΌ-inch strips

For the dan dan sauce

1/4 cup Sriracha

1/4 cup tahini paste

1/4 cup low sodium tamari

1 tablespoon sesame oil

1/2 teaspoon ground Szechuan peppercorns

1/4 teaspoon light brown sugar

2 tablespoons liquid aminos

24-ounce package of ramen or soba noodles

1/2 cup scallions, chopped

Method of Preparation

1. Preheat oven to 450 degrees. In a medium bowl, combine black vinegar, sesame oil, white pepper, garlic, ginger, five spice powder and salt. Whisk until thoroughly combined.

2. Toss mushrooms in sauce and place in a single layer on a sheet tray. Roast in oven, about ten minutes or until the mushrooms start to get crispy.

3. In a small pot, whisk together all ingredients for dan dan sauce. Heat over low heat.

4. For the noodles, follow package instructions. Drain and place into a large serving bowl, or individual bowls. Toss noodles with sauce to coat evenly.

5. Top with roasted mushrooms and scallions.

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