CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Oodles of noodles sounds like a meal I’d love anytime, day or night. It’s great to see the little noodle shops opening up throughout our communities. But if you don’t have one nearby, I have just the recipe to make that is almost as easy as takeout.
Making noodle dishes at home also allows us to control exactly what goes into them, to suite our taste, and to ensure the ingredients are top-notch and healthy.
We can use udon noodles, or even linguini, to create this dish. Noodles have the satisfaction of a pasta meal, but the comfort of a warm soup.
A combination of bottled sauces and fresh ingredients gives this dish a punch of flavor and textures. A good noodle dish is the perfect meal to add to your rotation, and usually something we can make with items right from our pantry and refrigerators.
Enjoy food made fresh!
Sesame Mushroom Noodles
12 ounces dry udon or linguini noodles 3 teaspoon toasted sesame oil 4 shallots, peeled and thinly sliced 1 bunch scallions, trimmed and sliced 4 cloves garlic, peeled and minced 16 ounces button mushrooms, trimmed and diced ¼ cup hoisin sauce ¼ cup tamari sauce, plus more for serving ¼ cup water 2 tablespoons liquid aminos ½ teaspoon ground ginger 2 tablespoons toasted sesame seeds Prepare noodles per package directions. Drain and return to pot. Toss with 1 teaspoon sesame oil. Set aside.
Heat remaining 2 teaspoons sesame oil in a large skillet over medium heat. Add shallots and the white portion of the scallions. Cook, stirring occasionally for 3 to 5 minutes until they begin to turn translucent. Add garlic and stir, cooking for about 1 minute. Add mushrooms, hoisin sauce, tamari sauce, water, liquid aminos, and ginger. Stir to combine. Continue cooking over medium to medium-low heat until mushrooms are tender.
Place a serving of noodles in a bowl and top with a portion of the mushroom mixture and part of the liquid. Top each serving with some of the green portion of the scallions, a sprinkling of sesame seeds, and additional tamari sauce, if desired. Makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
