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Nutrition Facts
Serving Size 1 (226g) Recipe makes 4 servings
Calories 458
Calories from Fat 150		(32%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 6.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 281mg		11%
Potassium 701mg		20%
Total Carbohydrate 61.3g		20%
	Dietary Fiber 7.5g	30%
	Sugars 4.2g
Protein 19.0g		38%
detailed view... how is this calculated?

Cool California Sesame Shiitake Noodles

Recipe #380920 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Jul 10, 2009

"California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here’s a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it’s delish as is!" Recipe from Whole Foods website. NOTE: I just made this delicious recipe. I only used 4 oz of noodles and then added WAY more veggies (cooked broccoli slaw and sliced baby bella mushrooms). I also added 2 T of peanut butter which I highly recommend. Served ours WARM (instead of cool) with some shrimp on top.

SERVES 4 (change servings and units)

Ingredients

8 ounces dried capellini
1 cup frozen shelled edamame
1-2 tablespoon canola oil
6 ounces fresh shiitake mushrooms, stems removed, sliced
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons rice vinegar
1/2 cup julienned carrot
1/2 cup thinly sliced red cabbage
2/3 cup thinly sliced green onion
1/4 cup sesame seed, lightly toasted
crushed red pepper flakes, to taste (optional)

Directions

1
Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside.
2
In a large sauté pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat.
3
Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions.
4
Serve topped with sesame seeds.
5
Pass red pepper flakes at the table, if desired.

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Featured Reviews for This Recipe

From: dianegrapegrower

On Aug 15, 2009

Bland, bland, bland... Had to double the vinegar and soy sauce, and even then it was bland. Halved the pasta, doubled the veges (carrot, onion, mushrooms, and cabbage were good - just not enough). By time I was done tweaking to make it to our taste - it was a whole different recipe!

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From: Mariah Me

On Aug 13, 2009

I had to change the recipe a little. Are you aware that sesame oil is like 8 dollars a bottle? It was healthy and a switch, but there was too different flavors. The mushroom was one, the carrots another, the sauce was a completely different spice, and edamame too. Maybe it's cause I'm a teen, but this is madd overload.

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From: CHILI SPICE

On Jul 29, 2009

This was nice refreshing "cool" salad for a hot summers dinner. I added prawns and peanut butter as suggested. The sesame oil really added a rice nutty flavor. Thank You. {Made and reviewed for NZ/AUS recipe swap #30 July '09}

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