Makes 4 servings
- 1 cup hot water
- 6 dried Chinese black or shitake mushrooms (1/2 ounce)
- 8 ounces uncooked soba (buckwheat) noodles or whole wheat spaghetti
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1 (8-ounce) package sliced mushrooms (3 cups)
- 8 ounces fresh shitake, crimini or baby portabella mushrooms, sliced
- 1/3 cup teriyaki sauce
- 1/4 cup chopped fresh cilantro
1. Pour water over dried mushrooms in small bowl. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
2. Cook and drain noodles as directed on package.
3. Heat oil in 12-inch skillet or wok over medium-high heat. Add onion; stir-fry 3 minutes. Add all mushrooms; stir-fry 3 minutes. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and, if desired, 1 tablespoon toasted sesame seed.
[...] Friday Teriyaki Noodles [...]