Shiitake Peanut Noodles (Tom Douglas)

• Peanut Dressing
• 1/4 cup smooth peanut butter
• 3 tablespoons water
• 3 tablespoons soy sauce
• 1/4 cup tahini
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 2 tablespoons dark sesame oil
• 1/3 cup rice wine vinegar
• 2 tablespoons dry sherry
• 3 tablespoons honey
• 2 teaspoons chopped garlic
• 2 teaspoons peeled grated fresh ginger
• 1/2 teaspoon hot red pepper flakes
• kosher salt
• Noodles
• 3/4 lb Chinese wheat noodles
• 5 tablespoons peanut oil or 5 tablespoons vegetable oil
• 1 lb shiitake mushroom, stems removed, caps wiped with a damp towel (cut caps in half if they are large)
• 3/4 cup fresh mung bean sprouts
• 1/4 cup chopped roasted peanuts
• 1/4 cup fresh cilantro leaves

1. Make the peanut dressing: add peanut butter to a bowl; using a whisk, add the rest of the dressing ingredients in the order given, whisking well after each addition and seasoning with salt to taste; set aside.
2. Bring a large pot of salted water to a boil; cook the noodles, stirring occasionally, until soft, 4-5 minutes.
3. Drain in a colander and rinse under cold water; drain well.
4. Toss the noodles with 1 tablespoon oil to prevent them from sticking together and chill.
5. Preheat oven to 450u0b0; add mushrooms to a bowl, toss with the remaining 1/4 cup oil, and season with salt to taste.
6. Spread the mushrooms in a single layer on a baking sheet.
7. Roast in the oven until the mushrooms are cooked through and the edges are crisp and golden, about 25 minutes; remove from oven and set aside.
8. When you are ready to serve, place the cooked and chilled noodles in a big bowl; toss with the peanut dressing; mound the dressed noodles on a large platter.
9. Scatter the bean sprouts over the noodles.
10. Remove the shiitakes, either warm or room temperature, from the baking sheet (use a spatula if they stick to the pan) and arrange them over the noodles.
11. Garnish with peanuts and cilantro.

peanut dressing, smooth peanut butter, water, soy sauce, tahini, peanut oil, dark sesame oil, rice wine vinegar, sherry, honey, garlic, ginger, hot red pepper, kosher salt, noodles, chinese wheat noodles, peanut oil, shiitake mushroom, fresh mung bean sprouts, peanuts, cilantro

Taken from www.food.com/recipe/shiitake-peanut-noodles-tom-douglas-350984 (may not work)