Noodles with Mushrooms and Lemon Ginger Dressing

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Lemon Ginger Dressing

  • 3/4 teaspoon Asian chilli powder (or cayenne)
  • Grated zest of 1 lemon
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp 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

The Noodles

  • 400g noodles
  • 300g fresh mushrooms (I used chestnut mushrooms)
  • 1 1/2 tablespoons butter
  • 3 tbsp minced fresh herbs (parsley, green onion, or basil)
  • 1 hanful of green peas

1 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.

2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.

3 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.

4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, peas and some of the dressing (to taste.)

 

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