Sesame Noodles With Mushrooms

Name: Sesame Noodles With Mushrooms
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 8 serving(s)
Ingredients: 12 ounces fine egg noodles (spaghetti or vermicelli); 8 cups chicken broth or 8 cups vegetable broth; 1/2 lb fresh mushrooms, sliced and slightly steamed; 1/2 cup tahini (peanut butter may be substituted); 6 tablespoons water; 4 teaspoons hot chili oil (or to taste); 6 tablespoons soy sauce; 4 tablespoons red wine vinegar; 2 teaspoons sesame oil; 2 tablespoons sesame oil; 1/2 cup peanut oil or 1/2 cup vegetable oil; 4 tablespoons garlic, finely minced

Submitted by Leslie in Texas

"This recipe appeared in the July 1, 2007 issue of the Denver Post.It's a spicy, garlicky dish and you can serve it cold or at room temperature, perfect for a potluck or a barbeque. Adding some steamed broccoli makes this more of a meal."

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Ready In:: 34mins
Ingredients:: 12
Serves:: 8

ingredients

12 ounces fine egg noodles (spaghetti or vermicelli)
8 cups chicken broth or 8 cups vegetable broth
¹⁄₂ lb fresh mushrooms, sliced and slightly steamed
¹⁄₂ cup tahini (peanut butter may be substituted)
6 tablespoons water
4 teaspoons hot chili oil (or to taste)
6 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons sesame oil
2 tablespoons sesame oil
¹⁄₂ cup peanut oil or 1/2 cup vegetable oil
4 tablespoons garlic, finely minced

directions

Bring broth to boil and add noodles.
Cook, stirring occasionally, about 5-7 minutes, or until done.
Drain and rinse under cold water until chilled.
Drain thoroughly and place in a bowl.
Toss with 2 teaspoons of sesame oil and add mushrooms.
In another bowl stir water into tahini (or peanut butter) until smooth.
Add chili oil, soy sauce,wine vinegar, 2 T. sesame oil, peanut or vegetable oil and garlic and stir until well combined.
Add sauce to the noodles and mushrooms and toss until well mixed.

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Reviews

I HALVED the recipe and made some changes. I didn't use any mushrooms, hot chili oil, peanut/vegetable oil, my soy sauce was reduced sodium, and I only used 1T garlic which I fried in the 2T sesame oil (b/c I thought raw garlic would be too strong a flavor). I also used tahini (not PB). I'm glad I didn't add all the other oil to this because it would have been unbearably oily. It tasted ok but I would suggest reducing the garlic even more and either using reduced sodium soy sauce or reducing the amount of full sodium soy sauce you use (because I found it to be a little too salty). I also used the 'Homemade Tahini!' recipe from this site.

mle234