Gingery Noodle Salad with Shiitakes

Light, fresh, and satisfying are the best words to describe this vegan noodle salad. The crunchiness of the snap peas compliment the silky texture of the sautéed Shiitake mushrooms. Great for a snack or a meal!

Makes: 8 servings

Ingredients

• 4-inch piece of ginger, peeled, grated (~4 tablespoons)

• 1 bunch scallions (6-8), whites and greens separated and sliced

• ¼ cup low-sodium soy sauce

• 2 tablespoons lime juice

• 2 tablespoons toasted sesame oil

• 3 cups snow peas, trimmed (9 ounces)

• 2 tablespoons white sesame seeds

• 2 tablespoons vegetable oil

• 7 ounces RI Mushroom Co. Shiitake mushrooms

• 2 tablespoons water or mushroom broth

• 8 ounces angel hair pasta, broken in half

• Kosher salt and freshly cracked black pepper to taste

Directions

1. Bring a large pot of water to a boil.

2. Use a Microplane or the smallest holes on a box grater to grate ginger into a large bowl. Add sliced scallion whites, soy sauce, lime juice, and toasted sesame oil, and stir to combine. Stack snow peas and slice into 2-3 pieces and slice RI Mushroom Co. Shiitake caps, reserving each separately.

3. Add the sesame seeds to a large sauté pan over medium heat. Toast the seeds and shake the pan until golden and fragrant, about 3 minutes. Transfer to a small bowl.

4. Using the same pan, add vegetable oil and increase heat to medium-high. Once the oil is shimmering, add sliced Shiitakes, and stir to coat in oil. Sauté over medium-high heat, stirring occasionally, until mushrooms start to brown, about 4-5 minutes. 

5. Add mushroom broth or water and sliced snow peas. Stir until the liquid has evaporated and the snow peas are crisp-tender, no more than 60 seconds. Remove from heat and transfer mushrooms and snow peas into the large bowl with the ginger mixture, toss to coat and let cool.

6. Once water is boiling, add broken angel hair pasta. Cook, stirring occasionally, until tender, about 5-6 minutes. Drain pasta and add to the large bowl with mushrooms and aromatics, stirring well to incorporate everything together. Taste and season with salt and pepper, if needed.

7. Place in a large serving dish or smaller serving bowls. Garnish with toasted sesame seeds and scallion greens. Serve warm or chilled, enjoy!
   

   Chef’s Notes:

   • Feel free to add proteins like roasted tofu, marinated eggs, grilled chicken breast, or pan-seared pork medallions to make it a more robust dish.