Garlic Noodles With Mushrooms And Chili Peppers (V, GF, SF Options)

This is my twist on a San Francisco noodle dish. Asian flavors of soy sauces and sesame oil meet the western flavors of olive oil and Asiago or parmesan cheese. And in the middle bring both sides together is loads of garlic. This recipe is easy to prepare and can be on the table in less that 25 minutes. This was DELICIOUSNESS ON THE PLATE!!!

Course Entree, Main Course

Cuisine American fusion, Asian fusion, Italian fusion

Keyword chinese noodles, garlic noodles, linguine, pasta

yellow yellow

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 522kcal

Author Dr. Wendy Dearborne

Equipment

Wok
Colander
Microplane

Ingredients

8 oz dry pasta linguine
1 tbsp of dark soy
1 tbsp soy sauce
1 tbsp light soy
2 tbsp oyster sauce
3/4 tbsp seasoning sauce
1/2 tsp fish sauce
1/8 tsp sesame oil
2 tbsp brown sugar
4 dried chili peppers
4 spring onions chopped green top reserved for garnish
10 cloves garlic chopped
1 cup of finely grated Asiago cheese
2 tbsp of oil
3-4 tbsp unsalted butter
1 wedge of lemon or lime
1/4 cup wood ear mushrooms chopped
6 medium shiitake mushrooms sliced
1 stalk of celery sliced
1/4 red capsicum
1/4 orange capsicum
1 red chili pepper sliced

Instructions

Make sauce

Mix together all the soy sauces, along with the oyster sauce, seasoning sauce, fish sauce, sugar, sesame oil and set aside.

Prep cheese and noodles

With the microplane grate 1 cup of cheese and set aside.
Cook noodles according to instructions on packaging. Drain and set aside.

Sautéing mushroom and vegetables

While noodles are cooking, put oil into the wok over medium heat. Add all the mushrooms and sauté until the shiitakes are golden. Add celery and capsicums, sauté for 1 minute. Remove mushrooms and vegetables from wok, put into a bowl and set aside. Rinse and dry the wok.
Add butter, garlic, dried chilies, along with 1 tbsp of oil to the cold wok. Turn heat to low and sauté for 3 minutes without browning. Stir constantly. DON'T BURN THE GARLIC! Add spring onion whites and sauté another 2 minutes.

Putting it all together

Add premixed sauce to the wok, the sauté vegetables and most of the sliced chili pepper, reserving a few slices for garnish. Increase heat and bring to a bubbling boil.
Immediately, add noodles and toss to coat well. Turn heat off. Add cheese and mix well.
Garnish with remaining chili pepper slices, green onion tops and a squeeze of fresh lime juice. Serve immediately.

Notes

Noodles

You can use any type of rice noodle or pasta that you like for this dish.

Gluten-free:

Use gluten-free soy sauces and pasta

Vegan:

Use vegan fish sauce, vegan cheese or nutritional yeast flakes. If using nutritional yeast flakes, blend in a coffee grinder to turn into a powder.

Soy-free

Try Bragg amino acids and coconut amino acids in place of the soy sauces.

Cheese

Use a good quality cheese that you have to grate yourself. The grated powder product that sits on the shelf will not do this dish justice. Turn the heat off when adding the cheese. This will help to melt the cheese verses turning it into a oil.

Nutrition