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Sesame Noodle Salad

Italian.Chef's picture
Ingredients
  Sesame seed dressing 2 Tablespoon
  Shiitake mushroom/Large fresh regular mushrooms 8 Medium (Fresh / Dried)
  Vermicelli 8 Ounce (Dried, Not Coil Vermicelli)
  Salad oil 3 Tablespoon
  Minced fresh ginger 2 Teaspoon
  Green beans 4 Ounce, cut diagonally into 1/4-inch-thick slices
  Carrots 4 Ounce, cut into 1-inch-long matchstick pieces (2 Medium Ones)
  Crookneck squash 8 Ounce, cut into 1-inch-long matchstick pieces (2 Medium Ones)
  Dry sherry 1 Tablespoon
  Soy sauce 1 Tablespoon
  Salt To Taste
  Green onions 3 , ends trimmed
Directions

Prepare Sesame Seed Dressing and set aside.
If using dried mushrooms, soak in warm water to cover until soft and pliable (20 to 30 minutes).
Cut off and discard stems; set caps aside.
If using fresh mushrooms, set caps aside and cut stems into thin strips.
Meanwhile, in a 5- to 6-quart pan, cook vermicelli in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
Transfer to a large bowl and set aside.
Heat 2 tablespoons of the oil in a wide frying pan over high heat.
Add ginger, beans, carrots, squash, and slivered fresh mushroom stems.
Stir-fry just until vegetables are barely tender-crisp to bite (1 to 1 1/2 minutes).
Lift vegetables from pan and add to vermicelli.
Reduce heat to medium.
Add remaining 1 tablespoon oil, soy, sherry, and mushroom caps to pan.
Cover pan if using dried mushrooms; leave uncovered if using fresh mushrooms.
Cook, turning occasionally, until mushrooms have absorbed all liquid (about 2 minutes).
Set aside.
Add Sesame Seed Dressing to vermicelli mixture, then mix lightly.
Season to taste with salt.
Cover and refrigerate, stirring occasionally, for at least 2 hours or until next day.
Garnish with mushroom caps and whole green onions.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Mushroom

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