Cool California Sesame Shiitake Noodles
Serves 4
Time 20 min
California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here's a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it's delish as is!
Special Diets:
Ingredients
- 8 ounces dried capellini pasta
- 1 cup frozen shelled edamame, defrosted
- 1 tablespoon canola oil
- 6 ounces shiitake mushrooms, stems removed, sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 carrots, julienned
- 3 green onions, thinly sliced
- 1/4 cup sesame seeds, lightly toasted
- Crushed red Chile flakes, to taste (optional)
- 1/2 cup thinly sliced red cabbage
Method
Bring a large pot of salted water to a boil over high heat
Add pasta and cook until tender, about 7 minutes.
Drain and rinse with cold water. Set aside.
Heat oil in a large skillet over low heat.
Add mushrooms and cook until tender but not browned, about 6 minutes.
Stir in edamame and cook until warmed through, about 2 minutes.
Remove from heat and add sesame oil, soy sauce and rice vinegar.
Add reserved noodles, carrot, cabbage and green onions, and toss to combine.
Serve topped with sesame seeds and red chile flakes, if using.
Nutritional Info:
Per serving: 420 calories (140 from fat), 15g total fat, 1g saturated fat, 0mg cholesterol, 370mg sodium, 54g carbohydrates (5g dietary fiber, 6g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 ounces dried capellini pasta
- 1 cup frozen shelled edamame, defrosted
- 1 tablespoon canola oil
- 6 ounces shiitake mushrooms, stems removed, sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 carrots, julienned
- 3 green onions, thinly sliced
- 1/4 cup sesame seeds, lightly toasted
- Crushed red Chile flakes, to taste (optional)
- 1/2 cup thinly sliced red cabbage