Cold Sesame Noodles with Soy-Roasted Shiitakes

COLD SESAME NOODLES are a standard Chinese menu item. The soy-roasted shiitakes take this familiar dish to new heights. With the addition of the optional vegetable garnishes, you have a delicious main course salad.

SERVES: 4 TO 6

INGREDIENTS:

SHIITAKES:

• 1½ pounds fresh shiitake mushrooms, stems discarded
• ¼ cup soy sauce
• ¼ cup rice vinegar
• 2 tablespoons mirin (available where Asian foods are sold)
• 2 garlic cloves, minced
• ¼ cup toasted sesame oil
• 4 scallions, white and tender green parts only, sliced

SESAME NOODLES:

• 1 pound fresh Chinese egg noodles or ¾ pound dried
• 2 tablespoons toasted sesame oil
• ¼ cup tahini (sesame paste) or natural peanut butter
• 3 tablespoons soy sauce, or more to taste
• 1 tablespoon rice vinegar, or more to taste
• 1 tablespoon sugar, or more to taste
• 1 teaspoon Chinese chili paste with garlic (available where Asian foods are sold), or more to taste
• ¼ cup chopped fresh cilantro leaves

OPTIONAL VEGETABLE GARNISHES:

• 1 carrot, cut into long, thin strips
• 1 cucumber, peeled, seeded, and cut into long, thin strips
• ¼ pound snow peas, trimmed
• 1 cup fresh bean sprouts

INSTRUCTIONS:

1. To make the shiitakes, place them in a large bowl. In a small bowl, combine the soy sauce, vinegar, mirin, garlic, and oil. Add to the shiitakes; do not wash the small bowl. Toss to coat. Let stand while you preheat the oven.
2. Preheat the oven to 450°F.
3. Transfer the mushrooms with the remaining marinade to a large shallow roasting pan or half sheet pan. Arrange the mushrooms in a single layer. Do not wash the large bowl.
4. Roast for about 15 minutes, stirring or shaking the pan occasionally for even cooking. Sprinkle the scallions over the mushrooms and roast for another 5 to 10 minutes, until the mushrooms are completely tender and lightly browned.
5. Meanwhile, make the sesame noodles. Cook the noodles in plenty of boiling salted water until al dente. Drain well and transfer to the large bowl. Add the oil and toss to coat.
6. In the small bowl, combine the tahini, soy sauce, vinegar, sugar, and chili paste. Whisk to combine. Dip a noodle in the sauce to taste for the seasonings and add more soy sauce, vinegar, sugar, or chili paste as needed.
7. Pour the sauce over the noodles and toss to coat. Add the mushrooms and their juices and the cilantro. Toss again.
8. Transfer the mixture to a large serving bowl or platter. Garnish with any of the vegetables, as desired. Serve at once