Cold and Spicy Mushroom Noodles

4 servings

ingredients

  • For the Noodles:
  • 8 ounces fine or medium egg noodles
  • 8 ounces fresh asparagus*, sliced diagonally
  • 1 tablespoon vegetable oil
  • 8 ounces fresh mushrooms, sliced
  • 3 tablespoons green onions, thinly sliced
  • Cold and Spicy Sauce (recipe follows)
  • For the Cold and Spicy Sauce:
  • 3 tablespoons vegetable oil
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon dried chili flakes
  • *Other seasonal vegetables may be substituted such as snow peas, green beans or broccoli.

directions

FOR THE NOODLES:

In 2- to 3- quart saucepan, cook noodles in boiling water until done, 6 to 8 minutes. Drain; cover with cold water until ready to use. Saute asparagus in oil until just tender. Add mushrooms; toss. Chill. In large bowl, combine noodles, vegetables and sauce; arrange on platter. Garnish with green onions.

FOR THE COLD AND SPICY SAUCE:

In container of electric blender, combine vegetable oil, peanut butter, soy sauce, water, sugar, and chili flakes. Blend for 1 minute.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9727

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