These noodles are packed with umami flavor, thanks to the shiitake mushrooms, soy sauce, and miso. They are great hot, but even better chilled!
[recipe servings=2 time=35 Minutes Difficulty=Medium]
½ Sliced Shiitake Mushrooms
1 Shallot Diced
1 Tablespoon Soy Sauce
1 Teaspoon Maple Syrup
1 Teaspoon Grated Ginger
2 Tablespoons Oil
1 Teaspoon Apple Cider Vinegar
1 Package of Rice Noodles
1 teaspoon of Chili Oil
1. Bring a large pot of water to a boil and cook the noodles according to the instructions. Drain and reserve.
2. Cook the shiitakes in a large saute pan on high heat with grapeseed oil. Once shrooms start to soften, turn down the heat to medium and add the shallots and garlic and saute for a few min.
3. Make a dressing by combining miso, maple syrup, apple cider vin, and soy sauce in a large mixing bowl.
4. Add the mushroom mixture while it’s hot, to the bowl with the dressing in it. Give everything a good stir, letting the mushrooms drink in the sauce. Add the noodles and mix everything again. Transfer back to the saute pan to let the noodles crisp up for a few minutes, and drizzle the chili oil. Best enjoyed cold.
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