Creamy Asian Noodle Salad

Yes, you read that right:  creamy.  Don’t worry, there isn’t any dairy in here.  It’s the tahini that gives this a creamier mouthfeel.

A great lunch or dinner for the warm spring days and hot summer ones to come (ok, it’s hot here already…).  For me, this salad is a very refreshing meal.

I have to add a note here, now that I am finally posting this: I’m thinking some avocado would be pretty tasty tossed in here as well.  Just thinking…

Creamy Asian Noodle Salad

• 1 lb soba noodles
• 3 T tahini
• 4 cloves of garlic, minced
• 2 t fresh ginger, minced
• 1/2 t chili powder
• 2 T soy sauce
• 1 T maple syrup
• 1/2 t rice vinegar
• 1/4 c toasted sesame seeds
• 1-2 T sesame oil
• 1/4 lb Shiitake mushrooms
• 4 scallions, chopped
• 1/4 lb peas, shelled
• 1 cucumber, quartered and sliced thin
• 1/4 c chopped cilantro

Cook the noodles according to the package directions, drain and rinse.

Soak the Shiitakes in warm water for 20 minutes (if you use dried, use this time to rehydrate them).  Press into a collander or between paper towels to wring out.

If not already toasted, doctor up your sesame seeds.  I usually do this in our toaster oven keeping a CLOSE eye on them.  Really, don’t take your eyes off them, they will burn.  You don’t want that.

Combine all the saucy ingredients (excluding the Shiitakes, peas, cucumber, scallions and cilantro).  If you have a small food processor, that is a great way to whip things together.  If not, just do it in a bowl

Toss the noodles with the dressing, Shiitakes, peas and cucumber.  Sprinkle the cilantro and scallions over the top and serve.

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