[CH] Tonight's Dinner - Cold Noodles with Mushrooms & Cashews

RisaG (radiorlg@yahoo.com)
Mon, 19 Jan 2004 16:50:53 -0800 (PST) 

This one's for Doug in B.C.!

This was tonight's dinner - Cold Noodles with
Mushrooms and Cashews. I adapted it from Tom's Big
Dinners by Tom Douglas (of Seattle restaurant fame).

The original recipe had shiitake and peanuts. I
couldn't find shiitake mushrooms in the store this
week. I used hydrated dried porcini mushrooms. They
gave a wonderful flavor.

For added heat, use more sriracha or some ripe red
chiles chopped up. I drizzled it with sriracha. It was
amazing.

                     *  Exported from  MasterCook  *

                  Cold Noodles with Mushrooms &
Cashews

Recipe By     : adapted from Tom's Big Dinners by Tom
Douglas
Serving Size  : 4    Preparation Time :0:00
Categories    : Mushrooms                        Pasta
                Nuts                            
Oriental

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        For Dressing:
     1/4  cup           smooth peanut butter
   3      tbsp          water
   3      tbsp          tamari soy sauce
     1/4  cup           tahini
   2      tbsp          vegetable oil
   2      tbsp          dark sesame oil
     1/3  cup           rice wine vinegar
   2      tbsp          rice wine
   3      tbsp          Splenda Sweetener
   2      tsp           garlic -- chopped
   2      tsp           grated ginger root -- peeled
   4      drops         Sriracha sauce -- * see note
                        kosher salt
                        Noodles:
     3/4  lb            linguine noodles -- or chinese
noodles
   5      tbsp          vegetable oil
   1      oz            dried porcini mushrooms --
hydrate/squeeze dry
     3/4  cup           fresh bean sprouts
     1/4  cup           roasted cashews -- chopped
     1/4  cup           cilantro leaves, whole

For sauce:

Put the peanut butter in a bowl and whisk it well then
add the rest of the dressing ingredients. Whisk well
after each addition. Season with salt and set aside.

For noodles:

Bring a large pot of salted water to a boil. Cook the
noodles according to package direcitons, stirring
occasionally. Drain in colander and rinse under cold
water. Drain very well. Toss the noodles with 1 tbsp
vegetable oil to prevent them from sticking together.
Chill.**

When ready to serve, place cooked and cooled noodles
in a very large bowl. Toss with dressing, then mound
the noodles on a platter. Top with the bean sprouts,
then the mushrooms and finally the cashews and
cilantro.
                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* Sriracha sauce is a chile sauce from Thailand. If
you can't find it, use either chinese chile paste (Lan
Chi brand preferred) or your favorite hot sauce. It
can
be found at any oriental store and also in specialty
markets such as Wegman's supermarket, King's and
others like them.

** I prefer my noodles to be room temperature, so I
drain them very well, then I let them sit in icey
water for a short while, then I drain them again very
well, until nearly dry. Then I drizzle them with a
touch of either vegetable oil or dark sesame oil. Let
them sit at room temperature until ready to use.

According to Tom Douglas, the dressing can be made up
to a week ahead and refrigerated. The noodles can be
cooked earlier in the day, drained well, cooled and
then refrigerated. Just make sure to sauce the noodles
right before eating.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 1/16/04

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