Shiitake Peanut Noodles (Tom Douglas) Recipe

Name: Shiitake Peanut Noodles (Tom Douglas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut Dressing; 1/4 cup smooth peanut butter; 3 tablespoons water; 3 tablespoons soy sauce; 1/4 cup tahini; 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 2 tablespoons dark sesame oil; 1/3 cup rice wine vinegar; 2 tablespoons dry sherry; 3 tablespoons honey; 2 teaspoons chopped garlic; 2 teaspoons peeled grated fresh ginger; 1/2 teaspoon hot red pepper flakes; kosher salt; Noodles; 3/4 lb Chinese wheat noodles; 5 tablespoons peanut oil or 5 tablespoons vegetable oil; 1 lb shiitake mushroom, stems removed, caps wiped with a damp towel (cut caps in half if they are large); 3/4 cup fresh mung bean sprouts; 1/4 cup chopped roasted peanuts; 1/4 cup fresh cilantro leaves

Servings: persons

Peanut Dressing
1/4 cup smooth peanut butter
3 tablespoons water
3 tablespoons soy sauce
1/4 cup tahini
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 tablespoons dark sesame oil
1/3 cup rice wine vinegar
2 tablespoons dry sherry
3 tablespoons honey
2 teaspoons chopped garlic
2 teaspoons peeled grated fresh ginger
1/2 teaspoon hot red pepper flakes
kosher salt
Noodles
3/4 lb Chinese wheat noodles
5 tablespoons peanut oil or 5 tablespoons vegetable oil
1 lb shiitake mushroom, stems removed, caps wiped with a damp towel (cut caps in half if they are large)
3/4 cup fresh mung bean sprouts
1/4 cup chopped roasted peanuts
1/4 cup fresh cilantro leaves

1
Make the peanut dressing: add peanut butter to a bowl; using a whisk, add the rest of the dressing ingredients in the order given, whisking well after each addition and seasoning with salt to taste; set aside.
2
Bring a large pot of salted water to a boil; cook the noodles, stirring occasionally, until soft, 4-5 minutes.
3
Drain in a colander and rinse under cold water; drain well.
4
Toss the noodles with 1 tablespoon oil to prevent them from sticking together and chill.
5
Preheat oven to 450u00b0; add mushrooms to a bowl, toss with the remaining 1/4 cup oil, and season with salt to taste.
6
Spread the mushrooms in a single layer on a baking sheet.
7
Roast in the oven until the mushrooms are cooked through and the edges are crisp and golden, about 25 minutes; remove from oven and set aside.
8
When you are ready to serve, place the cooked and chilled noodles in a big bowl; toss with the peanut dressing; mound the dressed noodles on a large platter.
9
Scatter the bean sprouts over the noodles.
10
Remove the shiitakes, either warm or room temperature, from the baking sheet (use a spatula if they stick to the pan) and arrange them over the noodles.
11
Garnish with peanuts and cilantro.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Peanut Dressing, 1/4 cup smooth peanut butter, 3 tablespoons water, 3 tablespoons soy sauce, and more.

Yes, Shiitake Peanut Noodles (Tom Douglas) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shiitake Peanut Noodles (Tom Douglas)

How did you like this recipe?

Frequently Asked Questions