Easy Cold Sesame Noodles with Shredded Mushrooms
Cold, creamy, crunchy, chewy. This Cold Sesame Noodles with Shredded Mushrooms are your new summer obsession (bonus: they’re easy & meatless!).
Equipment
- 1 oven or air fryer for baking the shredded mushrooms
- 1 frying pan for making the egg noodles
- 1 soup pot for blanching the carrots and cooking the noodles
- 1 spider strainer or fine mesh skimmer for taking out blanched carrots and cooked noodles
Ingredients
For the Noodles
- 1 cluster noodles dried or fresh
- 1 teaspoon sesame oil to prevent the noodles from clumping and to enhance the flavor
For the Toppings
- 1 piece king oyster mushrooms shredded
- ⅛ teaspoon salt for flavoring the shredded mushrooms; optional
- ⅛ piece carrot julienned
- ⅛ piece cucumber julienned
- ½ egg cooked and made into egg noodles
- 1 teaspoon cooking oil for cooking the egg
- toasted sesame seeds for garnish
For the Sauce
- 1 teaspoon Chinese sesame paste or tahini
- 4 teaspoons peanut butter I am using salted peanut butter; adjust your sauce as needed if you are using unsalted
- 2 tablespoons water
- 1 tablespoon soy sauce
- ½ tablespoon rice vinegar
- ¼ teaspoon sugar
- 1 clove garlic minced or crushed
Instructions
Before You Start
- If you are using an oven, preheat the oven to 425℉ (or about 218℃).
For Preparing the Toppings
- Use 1-2 forks to shred 1 piece king oyster mushrooms. I like to cut the mushroom in half, place each half on its flat side on the cutting board, use either a fork or one of my hands to stabilize the mushroom, then use another fork to shred it.
- I would then use my hand to tear the mushroom apart, and further shred it with a fork. You don't have to shred them very finely, as they will shrink during baking or air frying.
- Shredded mushrooms will look very similar to cooked and shredded chicken. In a large bowl, add the shredded mushrooms, ⅛ teaspoon salt, and mix well; this step is optional.
- Spread the shredded mushrooms evenly on the baking sheet or inside the air fryer tray.
- If you are using an oven, bake the mushrooms at 425℉ (or about 218℃) for about 20-25 minutes. If you are using an air fryer (I did not preheat), air fry the mushrooms at 385℉ (or about 196℃) for 8-10 minutes.
- Baking = slower but more consistent.
- Air frying = quick but less even.
- Overall, I prefer air frying over baking as it is faster, more flexible (I could just air fry the not-as-cooked pieces for a few more minutes if I want them to be more crispy), and easier to clean up.
- Julienne the ⅛ piece carrot and ⅛ piece cucumber.
- In a small soup pot, add water, bring it to a boil, add the julienned carrots, and blanch for 2-3 minutes. Take them out and set aside for later use.
- In a small bowl, add ½ egg and beat it to make an egg mixture. In a frying pan, add 1 teaspoon cooking oil and heat it over medium heat.When the oil is hot, add the egg mixture and wait until the bottom is cooked. When the bottom is cooked, flip the omelette over, and wait until the other side is also cooked. Remove the omelette from the frying pan and set aside.
- Place the omelette on the cutting board and cut it in half.
- Roll each half up and align them for cutting.
- Slice the omelette into thin strips, like egg noodles.
For Making the Sauce (See Notes for Bulk Making)
- In a small bowl, add 1 teaspoon Chinese sesame paste or tahini, 4 teaspoons peanut butter, 2 tablespoons water, and mix everything with a spoon. I've tried both hot and room temperature water, and both worked just fine.
- Then, add 1 tablespoon soy sauce, ½ tablespoon rice vinegar, and ¼ teaspoon sugar.
- Finally, add 1 clove garlic to the sauce and mix until the sauce obtains a smooth consistency. The sauce should be a thick-runny consistency, just thick enough to coat the noodles and toppings without being too watery and collecting at the bottom of the noodle bowl.
For Assembling the Final Dish
- Bring a large pot of water to a boil, and cook 1 cluster noodles per the package instructions. Add 1 teaspoon sesame oil to the cooked noodles (to prevent clumping and to enhance the overall aroma), and mix well.
- Add the carrots and cucumber to the cooked noodles.
- Then, add the egg noodles and shredded mushrooms.
- Finally, drizzle the sauce you had just prepared and sprinkle some toasted sesame seeds. Mix everything well and enjoy!
For Storage
- You can store the toppings and sauce in separate containers in the refrigerator for up to 3 days. Cook the noodles right before serving.
Notes
Recipe Portion: The recipe ingredient photo shows ingredients for 2 servings, while the recipe card default 1x is written for 1 serving.
Bulk Making: You can bulk make the sauce (in a food processor), and the sauce for 1 serving (with 50 g of dried or fresh noodles) is about 4-5 tablespoon (62 g or 2.2 oz).
Nutrition
Serving: 1serving | Calories: 741kcal | Carbohydrates: 70.7g | Protein: 28.5g | Fat: 40.6g | Saturated Fat: 5.2g | Polyunsaturated Fat: 9.8g | Monounsaturated Fat: 16.4g | Cholesterol: 102.8mg | Sodium: 1362.8mg | Potassium: 744.1mg | Fiber: 7.1g | Sugar: 3.9g
Nutrition is hand-calculated using Cronometer, and should be treated as an estimate only. Values can vary based on the ingredients, brands, and quantities you use. For the most accurate results, please calculate the nutrition using the exact ingredients you use, or consult a qualified healthcare professional or registered dietitian.
I hope you enjoy this recipe!Don't forget to leave a rating and review, and tag me on social @atypicalfare—I'd love to see your version! ☺
