Noodles topped with a dressing made of lemon ginger and mushrooms
Noodles topped with mushrooms, sesame seeds, and fresh herbs, then tossed in a dressing made of lemon and ginger.
In my neighborhood, I am known as the local gourmet, therefore most of the time I am the one who is responsible for throwing dinner parties. Because I have to create new recipes and test them every week, that is just great with me. I have plenty of time for both of those tasks. It would be more upsetting to me to watch all the food go to waste than it would be to feed my friends.
However, there are situations when the creation of the recipe goes wrong, and the meal is not successful. Absolutely, it would be to the point where it would undermine my reputation as the culinary superstar.
In such situations, I go for the dish that I know will always salvage my dinner gathering. Obviously, I throw away any evidence that may point to the prior recipe catastrophe that I caused.
So, can you tell me about that dish? To tell you the truth, it’s not even MY recipe; rather, it’s an excerpt from a post on Heidi’s 101 Cookbooks blog with the title Otsu. The lemon-ginger dressing that is included in the Otsu meal is one that I have committed to memory since I use it for everything, including tossing warm noodles with it, drizzling it over roasted cauliflower, using it as a salad dressing, and even using it to top grilled salmon.
That’s how fantastic it is, yes.
For your convenience, I have kept the recipe open-ended in case you also wish to use it as a fallback meal in case of an emergency. I used some very wonderful Japanese shimeji mushrooms in this recipe; but, you may use any variety of fresh mushrooms that you choose, including button mushrooms that have been cut very thinly.
The dry Japanese udon noodles that I used to make the dish seen in the picture are perfectly serviceable, but dried spaghetti would work just as well. Just use whatever fresh herbs you have on hand, whether they are grown in the yard or stored in plastic bags in the refrigerator.
Noodles topped with a dressing made of lemon ginger and mushrooms
PREP TIME
- 15 minutes PERIOD FOR COOKING
15 mins
TOTAL TIME
30 mins
serves 4 serves
Ingredients
Lemon Ginger Dressing
3/4 of a teaspoon of Asian chili powder (or cayenne), whichever you like.
The grated rind of one lemon.
1 tablespoon freshly squeezed lemon juice
1 cm of ginger, peeled and grated, to be used as a garnish
1/4 cup rice vinegar
1/3 cup soy sauce
1 teaspoon of honey 1 teaspoon of toasted sesame oil
3 tablespoons extra virgin olive oil
The Stuffed Noodles
Noodles (spaghetti, linguine, udon, or soba) should be dried and measured out to be 9 ounces.
7 ounces of fresh mushrooms, including enoki, shimeji, button, and shiitake mushrooms, sliced.
1 1/2 tablespoons butter
1 tablespoon of fresh herbs that have been minced (cilantro, parsley, green onion, or basil).
1 tablespoon sesame seeds
Method
Put together the dressing by:
Use either a food processor or a hand blender to combine all of the ingredients, except the olive oil and sesame oil. Start the blender and let it run for a few seconds while you add all of the ingredients. While the machine is operating, the oils should be slowly added in.
Prepare the noodles by:
Prepare the dry noodles in a saucepan in accordance with the directions provided on the box. Drain, then put to the side.
Cook the mushrooms in a skillet:
Prepare a meal in a pan that can withstand high heat. After adding the butter and waiting for it to begin sizzling, add the mushrooms to the pan. Cook the mushrooms in the pan for two minutes.
Mix the noodles with the mushrooms, then add the dressing to your liking:
Toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds, and part of the dressing in a large bowl. Season with more dressing to taste.
Ribs of Swiss chard that have been Sautéed in Butter and Served with Pasta
Have any ribs of Swiss chard left over? Make use of them in this dish for the ideal weeknight meal. To prepare, just sauté in butter and cream, and serve with the pasta of your choosing.
The Swiss chard that I planted in the spring of last year made it through the winter and is coming back strong this year. The week before last, we used the leaves of some Swiss chard that I had harvested to make a yogurt dip.
The ribs from that group were used in this meal, which was so delicious that we devoured it before I had a chance to take a picture of it.
The Victory Garden Cookbook is the source of the chard recipe’s foundational components. The chard dish is excessively rich if it is prepared in its traditional form with the cream and butter, but if it is combined with pasta, it is just right. It’s incredible!
Ribs of Swiss chard that have been Sautéed in Butter and Served with Pasta
PREP TIME
- 6 mins
TIME TO COOK
15 mins
TOTAL TIME
21 mins
serves 4 serves
Ingredients
1 pound of Swiss chard, which should provide around 2 cups of chopped ribs
1/4 cup (4 tablespoons) butter
Approximately 3/4 to 1 cup of heavy cream
sufficient dried pasta to produce about four cups of cooked pasta (if gluten-free pasta is desired, use rice pasta).
Salt, to taste
black pepper that has been freshly ground, to taste
Method
Make ready the chard by:
Remove the ribs from the greens and set them aside. Reduce each rib to pieces measuring between 0.5 and 1 inch in width. Cook the ribs for three minutes in water that has been gently salted and brought to a boil.
Chard should be cooked in butter and cream, as follows:
In a saucepan, over medium heat, butter should be melted. After the chard ribs have been blanched and rinsed, add them to the pot and boil for four minutes. After adding the heavy cream, continue to simmer the mixture until it has reduced by two thirds.
While the cream is reducing, cook the pasta:
Prepare your pasta in accordance with the instructions provided on the box.
Turn it over and serve it:
Combine cooked spaghetti with creamed chard. Add a little bit of freshly ground pepper and a little bit of salt. To be served hot.
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