In need of a special recipe that you can whip up in about 20 minutes this weekend? If you need to feed a brood of four, this Asian Noodles with Shiitakes and Cashews recipe might just be the one you need! Not only is this dish delish, but it also has good nutrition score per serving. I’m sure you don’t need more convincing after that so check out the recipe now!
You’ll need: 1 ounce dried shiitake mushrooms, 2 tablespoons light-colored honey, 2 tablespoons cider vinegar,
4 teaspoons low-sodium soy sauce, 8 ounces uncooked buckwheat, noodles (soba), 3 tablespoons dark sesame oil and then 1 ½ to 2 teaspoons minced garlic. You will also need salt (to taste), 1 medium carrot, cut into 1 ½-inchlong sticks, 1 to 2 scallions, cut into thin strips, 10 radishes (assorted colors), cut into thin strips, ½ cup chopped roasted cashews and crushed red pepper (to add color to the dish).
Directions: At least two hours prior to serving, place shiitakes in a medium bowl and pour in 2 cups boiling water to “re-hydrate them”; cover and let stand. Drain shiitakes, squeeze out excess water, and slice into thin strips. Set aside.
Then place honey in a medium bowl. Add vinegar and soy sauce and stir until honey dissolves. Set aside.
Bring a large pot of water to a boil. Cook noodles for about 4 minutes, or until tender but still al dente. Drain noodles and add them to the bowl with the honey mixture. Add oil and garlic and mix with a fork or tongs until noodles are coated. Taste and add salt, if desired. Stir in sliced shiitakes and let noodles cool to room temperature. Add carrots, scallions, and radishes and toss again with a fork or tongs until well combined. Top with cashews and red pepper flakes and serve.
You’ll love the mixture and shiitakes and cashews, I assure you. Let me know how it goes!
