Chef Notes: This dish is built for speed. The most important part is allowing the sauce to coat the noodles completely.
This recipe is courtesy of Chef Anthony Dee.
Soy-Mushroom Noodle Bowl
Yield
1 serving
kikkoman products used:
About this recipe
ingredients
Noodle Bowl Sauce Base (Yield 1 ¼ qt):
2 cups Kikkoman® Soy Sauce
1 ½ cups Kikkoman® Teriyaki Marinade & Sauce
½ cup Kikkoman® Thai Style Chili Sauce
2 tablespoons sambal chili garlic sauce
3 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon Kikkoman® Rice Vinegar
1 cup Kikkoman® Kotteri Mirin
¼ cup Dijon mustard
1 tablespoon Kikkoman® Sesame Oil
Soy Mushroom Noodle Bowl:
1 ounce vegetable oil
3 ounces ¼-in slice shiitake mushrooms
2 ounces oyster mushrooms, cut apart
1 ½ teaspoons minced garlic
4 ounces Noodle Bowl Sauce Base
1 tablespoon sesame oil
1 ounce ¼-in dice zucchini
10 ounces lo mein noodles
1 ½ ounces green peas
¼ ounce unsalted butter
1 ½ tablespoons grated Parmesan
1 ½ tablespoons bias-cut scallions
directions
Noodle Bowl Sauce Base:
- In a blender, combine all the ingredients and puree until smooth.
- Pour into a container, seal and refrigerate.
Soy Mushroom Noodle Bowl:
- For each serving, to order: Heat the vegetable oil in a saute pan to smoking.
- Add the shiitakes, oyster mushrooms and garlic. Turn heat to low and toss to coat them with oil.
- Add the Noodle Bowl Sauce Base and stir.
- Stir in the sesame oil and zucchini and toss to heat through.
- Drop the noodles in hot water to warm for a few seconds, then strain them and add to the saute pan.
- Add the peas and toss the mixture to coat the noodles.
- Add the butter and fold it into the noodles to melt.
- Twirl the noodles into a pasta bowl and pile them high. Put the vegetables and sauce from the pan on top.
- Garnish with the Parmesan and scallions.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE