Lemon Noodles With Mushrooms

By Molly O’Neill

Published April 29, 1995

Total Time
About 20 minutes
Rating
4(10)
Comments
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Ingredients

Yield:Four to six servings

  • 2 quarts cold water

  • 2 ¾ teaspoons kosher salt, plus more to taste

  • ¼ pound dry rice noodles (also called rice sticks)

  • 3 tablespoons scallion oil

  • 20 large shiitake mushrooms, stemmed and thinly sliced

  • 3 cloves garlic, peeled and minced

  • 1 teaspoon sugar

  • 1 teaspoon grated lemon zest

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon hot red-pepper sauce

  • 1 teaspoon sesame oil

  • 2 scallions, trimmed and thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 185 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 922 milligrams sodium; 4 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up. Drain, rinse with cold water and drain well. Set aside.

  2. Step 2

    Heat 2 tablespoons of scallion oil in a large pot over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Add 1 tablespoon of scallion oil, the garlic, ¾ teaspoon of salt and the sugar. Cook, stirring, for 30 seconds. Add the lemon zest and noodles, lower the heat to medium and toss to mix well.

  3. Step 3

    Add the lemon juice and pepper sauce and toss until well coated. Add the sesame oil and toss to coat. Remove from heat and toss in the scallions and additional salt, if needed. Place on a heated platter and serve immediately.

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Comments

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lauri

This is really good!

Es

Wonderful side dish. I used chive oil and didn't have the scallions but I did have beautiful shiitakes. Also, I was a bit heavy-handed with the Sriracha sauce (the hot-pepper sauce) and evened it out with more lemon.

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