Lemon Noodles With Mushrooms

• 2 quarts cold water
• 2 3/4 teaspoons kosher salt, plus more to taste
• 1/4 pound dry rice noodles (also called rice sticks)
• 3 tablespoons scallion oil
• 20 large shiitake mushrooms, stemmed and thinly sliced
• 3 cloves garlic, peeled and minced
• 1 teaspoon sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon hot red-pepper sauce
• 1 teaspoon sesame oil
• 2 scallions, trimmed and thinly sliced

1. Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil.
2. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up.
3. Drain, rinse with cold water and drain well.
4. Set aside.
5. Heat 2 tablespoons of scallion oil in a large pot over medium-high heat.
6. Add the shiitakes and saute until softened, about 5 minutes.
7. Add 1 tablespoon of scallion oil, the garlic, 3/4 teaspoon of salt and the sugar.
8. Cook, stirring, for 30 seconds.
9. Add the lemon zest and noodles, lower the heat to medium and toss to mix well.
10. Add the lemon juice and pepper sauce and toss until well coated.
11. Add the sesame oil and toss to coat.
12. Remove from heat and toss in the scallions and additional salt, if needed.
13. Place on a heated platter and serve immediately.

cold water, kosher salt, rice noodles, scallion oil, shiitake mushrooms, garlic, sugar, lemon zest, lemon juice, hot redpepper, sesame oil, scallions

Taken from cooking.nytimes.com/recipes/11363 (may not work)