I loved loved the dish. The freshness of lemon, ginger, and sauteed mushrooms made my day! However, it’s probably a love or hate dish - ginger and lemon add a lot of strong flavor and you may or may not be a fan.
Lemon Ginger Dressing
- 3/4 teaspoon Asian chlli powder (or cayenne)
- Grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 inch section of ginger, peeled and grated
- 1/4 cup rice vinegar
- 1/3 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 3 tablespoons olive oil
- 9 ounces dried noodles (spaghetti, linguine, udon, soba)
- 7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
- 1 1/2 tablespoons butter
- 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
- 1 tablespoon sesame seeds
- Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
- In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
- Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
- In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Source: Simply Recipes