Shiitake Peanut Noodles Tom Douglas Food

SHIITAKE PEANUT NOODLES (TOM DOUGLAS)

Steps:

• 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°; add mushrooms to a bowl, toss with the remaining ¼ 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.

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Steps:

• Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
• Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
• Salad: Cut bacon into 1/2" pieces and cook until crisp.
• Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
• Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

SHIITAKE BROCCOLI NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
• Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
• Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
• Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!

GINGERY SHIITAKE NOODLES

Steps:

• Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
• Heat a wok over a high heat, then add the groundnut oil. Once it's smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.