Description
Known as “Nosedive Noodles” in our household, this dish rarely makes it to the leftovers stage.
If you are sensitive to spice, dial back on the Sriracha, but don’t omit!
Ingredients
Scale
- 3 teaspoons rice vinegar, divided
- 2 tablespoons sesame oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon five-spice powder
- 2 cups shiitake mushroom caps, thinly sliced
- 2 tablespoons Sriracha (our favorite brand is Fix)
- 1/4 cup tahini
- 2 tablespoons tamari or soy sauce (preferably low-sodium)
- 3/4 cup water or vegetable stock
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 16 oz noodles (brown rice noodles, ramen noodles, soba noodles…choose what you like! We love all Lotus Foods brand noodles.)
- 1/2 cup scallions, thinly sliced
- 1 cup cucumber, diced
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. In a medium bowl combine 2 teaspoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon five-spice powder, ½ teaspoon salt, and ¼ teaspoon pepper.
- Toss sliced mushrooms in this mixture to evenly coat them and spread in an even layer on the prepared sheet pan. Bake mushrooms in the oven for 10-15 minutes until they start to crisp. Remove from oven and set aside.
- Meanwhile, whisk together the sriracha, tahini, tamari or soy, the remaining teaspoon of rice vinegar, and water/veggie stock in a medium bowl. Set aside. (It is ok to see clumps of tahini at this point. When we heat the sauce up later, they will loosen and incorporate.)
- Heat 1 tablespoon sesame oil in a large pan or skillet over medium heat. To the pan, add ginger and garlic and cook for about 1-2 minutes, stirring carefully so nothing burns. Add the sriracha-tahini mixture to the pan and lower heat to a simmer. Taste the sauce to adjust as different brands of tahini vary in thickness and intensity. If the sauce is too salty or spicy, add tahini and water (1 tablespoon at a time). If it is too heavy, add tamari or another splash of rice vinegar. If it is not spicy enough, add Sriracha. If it is too thick, add water.
- Meanwhile, bring a pot of salted water to a boil and cook the noodles according to package instructions. When the noodles are ready, drain them and add them to the pan with the sauce, tossing gently to coat the noodles evenly.
- Serve warm and top each serving with the mushrooms, chopped scallions, and cubed cucumber.
