Sesame Noodle Salad
|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|
|Green onions||3 , ends trimmed|
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).
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.