Cooked - Cold Chinese Mushrooms With Bean Thread Noodles

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cold Chinese Mushrooms With Bean Thread Noodles

6.0

½ lb. dried Chinese black mushrooms, rendered

9 oz. uncooked bean thread noodles (or enough noodles to make 3 cups cooked)

2 tablespoons Chinese sesame oil, plus a little extra for drizzling on the noodles

1 tablespoon vegetable or peanut oil

2 tablespoons fresh lemon juice

1 tablespoon cider vinegar or rice vinegar

2 tablespoons sweetening (brown or granulated sugar, real maple syrup, or molasses—or a combination)

1 tablespoon soy sauce

1 scant teaspoon salt (or to taste)

5 or 6 grinds black pepper

Greens, for serving

2 to 3 scallions, finely minced (whites and greens)

Sesame seeds, for garnish

Render the mushrooms in boiling water (follow step 1 from Velvet Corn Soup). If you are making the salad independent of the soup, you can use less water than the soup calls for. Use just enough to cover.
Cook the noodles in boiling water until just tender. Drain well, rinse in cold running water, and drain again. Drizzle with a little sesame oil to keep the noodles from sticking together.
After squeezing out all excess water from the soaked mushrooms, cut off the tough stems and discard. Slice the mushrooms in half or into bite-sized pieces. Set aside.
In a medium-sized bowl, combine 2 tablespoons Chinese sesame oil, vegetable or peanut oil, lemon juice, vinegar, sweetening, soy sauce, and salt. Mix well.
Stir in the mushrooms. Grind in the black pepper. Add the cooked noodles, and toss gently until everything is well combined. Cover tightly and chill until serving.
Serve on a bed of greens, with scallions and sesame seeds sprinkled generously over the top.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodles

Cuisine🇨🇳Chinese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created this week

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