Cool California Sesame Shiitake Noodles Recipe #380920
"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.
by JanuaryBride
30 min | 10 min prep
SERVES 4
- 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)
- Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside.
- In a large sauté pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat.
- Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions.
- Serve topped with sesame seeds.
- Pass red pepper flakes at the table, if desired.
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5 stars