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“Tom Douglas”
1hr 25mins

Ingredients Nutrition


  1. Make the peanut dressing: add peanut butter to a bowl; using a whisk, add the rest of the dressing ingredients in the order given, whisking well after each addition and seasoning with salt to taste; set aside.
  2. Bring a large pot of salted water to a boil; cook the noodles, stirring occasionally, until soft, 4-5 minutes.
  3. Drain in a colander and rinse under cold water; drain well.
  4. Toss the noodles with 1 tablespoon oil to prevent them from sticking together and chill.
  5. Preheat oven to 450°; add mushrooms to a bowl, toss with the remaining ¼ cup oil, and season with salt to taste.
  6. Spread the mushrooms in a single layer on a baking sheet.
  7. Roast in the oven until the mushrooms are cooked through and the edges are crisp and golden, about 25 minutes; remove from oven and set aside.
  8. When you are ready to serve, place the cooked and chilled noodles in a big bowl; toss with the peanut dressing; mound the dressed noodles on a large platter.
  9. Scatter the bean sprouts over the noodles.
  10. Remove the shiitakes, either warm or room temperature, from the baking sheet (use a spatula if they stick to the pan) and arrange them over the noodles.
  11. Garnish with peanuts and cilantro.

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