Pacific Northwest | February 22, 2004Pacific Northwest MagazineFebruary 22, 2004seattletimes.com home
Home delivery
Search archive
Contact us
CONTENTS
COVER STORY
PLANT LIFE
TASTE
ON FITNESS
NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Tom's Shiitake Peanut Noodles

Serves 4

"Henry at the Tsue Chong Noodle Factory in the International District makes my favorite 'Rose Brand' flat-cut lo mein noodles," says chef Tom Douglas. Mein, Chinese for wheat noodles, can be found either dried or fresh, and Tsue Chong makes both. Either is great with this sauce.

3/4 pound Chinese wheat noodles
5 tablespoons peanut or vegetable oil, divided
1 pound shiitake mushrooms, stems removed, caps wiped with a damp towel and left whole, or cut in half if large
3/4 cup fresh mung bean sprouts
1/4 cup chopped roasted peanuts
1/4 cup cilantro leaves
Peanut Dressing, recipe follows

1. Bring a large pot of salted water to a boil. Cook the noodles, stirring occasionally until soft, about 4 to 5 minutes. Drain the noodles in a colander and rinse under cold water. Drain well. Toss the noodles with 1 tablespoon of the peanut oil to prevent them from sticking together, then chill.

2. To roast the shiitakes, preheat the oven to 450 degrees. Put the prepared mushroom caps in a bowl, toss them with the remaining 1/4 cup oil, and season with salt to taste. Spread the mushrooms in a single layer on a baking sheet. Roast them in the oven until the mushrooms are cooked through and the edges are crisp and golden, about 25 minutes. Remove from the oven and set aside.

3. When you are ready to serve, place the cooked and chilled noodles in a large bowl and toss with the peanut dressing, then mound the dressed noodles onto a large platter. Scatter the bean sprouts over the noodles. Remove the shiitakes, either warm or at room temperature from the baking sheet and arrange them over the noodles. Garnish with peanuts and cilantro leaves.

Peanut Dressing

Makes about 1 1/2 cups

1/4 cup smooth peanut butter
3 tablespoons water
3 tablespoons soy sauce
1/4 cup tahini
2 tablespoons peanut or 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 and grated ginger
1/2 teaspoon hot red pepper flakes
Kosher salt, to taste

Put the peanut butter in a bowl and, using a whisk, add the rest of the ingredients in the order given, whisking well after each addition. Season to taste with kosher salt.

  PACIFIC NORTHWEST
 MAGAZINE SEARCH
Today Archive

Advanced search

 
advertising

seattletimes.com home
Home delivery | Contact us | Search archive | Site map | Low-graphic
NWclassifieds | NWsource | Advertising info | The Seattle Times Company

Copyright

Back to topBack to top