Sesame Noodles with Quick Pickled Mushrooms
Noodles can be cooked in advance, rinsed with cold water and kept chilled in the refrigerator. Loosen by adding a few drops of water at a time to the noodles and gently tossing with your fingers to separate. Trim the roots from the scallions and slice both the green and white parts. Sautéing the scallion mellows its intense oniony bite. Serves 4
- 12 ounces dry udon noodles, cooked according to package directions
- 4 scallions, white and green parts, thinly sliced
- 1 teaspoon untoasted sesame oil or vegetable oil
- 2 tablespoons + 2 tablespoons sweet mirin rice wine
- 5 tablespoons Japanese white sesame paste
- 2½ tablespoons soy sauce plus more to season
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon toasted sesame seed plus 1 tablespoon for garnish
- 1 recipe quick pickled mushrooms, recipe follows
1. Place the cooked and chilled noodles in a large bowl. Reserve at room temperature.
2. Heat a medium sauté pan over medium heat. Add the oil to the pan and then the scallions. Sauté until the scallions are soft.
3. Add 2 tablespoons of mirin to the pan and cook until it is evaporated. Use a rubber spatula to turn out the cooked scallions over the noodles.
4. In a medium bowl, combine the remaining 2 tablespoons of mirin, sesame paste, soy sauce and rice wine vinegar. Whisk until smooth.
5. Whisk in 4 tablespoons of water to make dressing creamy and smooth. Add 1 tablespoon of toasted sesame seeds. Dressing can be made up to 2 days in advance and stored in the refrigerator.
6. Pour the dressing over the noodles and toss until well-combined. Add a little more water to thin the dressing if necessary. Season to taste with a little soy sauce.
7. Top with pickled mushrooms and toasted sesame seed to serve.