Shiitake Peanut Noodles (Tom Douglas) - cooking recipe

Ingredients

Peanut Dressing
1/4 cup smooth peanut butter
3 tablespoons water
3 tablespoons soy sauce
1/4 cup tahini
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 tablespoons dark sesame oil
1/3 cup rice wine vinegar
2 tablespoons dry sherry
3 tablespoons honey
2 teaspoons chopped garlic
2 teaspoons peeled grated fresh ginger
1/2 teaspoon hot red pepper flakes
kosher salt
Noodles
3/4 lb Chinese wheat noodles
5 tablespoons peanut oil or 5 tablespoons vegetable oil
1 lb shiitake mushroom, stems removed, caps wiped with a damp towel (cut caps in half if they are large)
3/4 cup fresh mung bean sprouts
1/4 cup chopped roasted peanuts
1/4 cup fresh cilantro leaves

Preparation

Make the peanut dressing: add peanut butter to a bowl; using a whisk, add the rest of the dressing ingredients in the order given, whisking well after each addition and seasoning with salt to taste; set aside.
Bring a large pot of salted water to a boil; cook the noodles, stirring occasionally, until soft, 4-5 minutes.
Drain in a colander and rinse under cold water; drain well.
Toss the noodles with 1 tablespoon oil to prevent them from sticking together and chill.
Preheat oven to 450\u00b0; add mushrooms to a bowl, toss with the remaining 1/4 cup oil, and season with salt to taste.
Spread the mushrooms in a single layer on a baking sheet.
Roast in the oven until the mushrooms are cooked through and the edges are crisp and golden, about 25 minutes; remove from oven and set aside.
When you are ready to serve, place the cooked and chilled noodles in a big bowl; toss with the peanut dressing; mound the dressed noodles on a large platter.
Scatter the bean sprouts over the noodles.
Remove the shiitakes, either warm or room temperature, from the baking sheet (use a spatula if they stick to the pan) and arrange them over the noodles.
Garnish with peanuts and cilantro.