Buckwheat Noodles with Shiitakes and Spicy Peanut Dressing

I don't typically keep a whole lot of food on hand at home (a much different story in May when the outdoor farmers' markets set up shop), since I tend to go grocery shopping most days of the week. Most people I know think this is strange, as they find grocery shopping an inconvenience and an unwelcome chore. Conversely, I enjoy wandering the aisles to see what's new and fresh; frankly, I find it strange that other people don't feel the same.

However, there are always a few staples lying around the kitchen -- olive oil (lots of it), pasta, an assortment of vinegars, a dried chile or two, various spices, a can of chipotle in adobo sauce, unmarked jars of different types of flours and grains -- and a variety of odds and ends left over from previous cooking adventures. Was doing the usual, "What should we have for dinner routine?" as I was perusing the contents of the refrigerator. Did not discover any black truffles or fresh sea urchin caviar, but did spot some peanut butter and tahini (not quite as glamorous), which sparked an idea for a spicy peanut dressing.

I remembered a recipe for Shiitake Peanut Noodles that I had prepared a while back from Tom Douglas' Big Dinners. However, I modified the recipe, as I thought his version was too sweet and did not have enough heat for my taste. I added much less honey and added more red pepper flakes, along with a serrano chile to kick it up a notch. I also substituted Madeira for sherry (since I already had some at home). Madeira is a fortified Portuguese wine, whereas sherry is a fortified Spanish wine [in case you were wondering]; either are acceptable substitutes.

Toss the peanut dressing with buckwheat soba noodles or your favorite variety of wheat noodle. Top it with some roasted shiitake mushrooms, and an assortment of garnishes -- roasted peanuts, cilantro, scallions, bean sprouts. Also topped it with some cute little vidalia onion shoots I found at my farmer's market on Saturday.

For the Spicy Peanut Dressing
¼ cup peanut butter

3 tablespoons water

3 tablespoons tamari or  soy sauce
¼ cup tahini
2 tablespoons olive oil
2 tablespoons sesame oil
1/3 cup rice wine vinegar
2 tablespoons madiera
1 tablespoon honey

2 garlic cloves
2 teaspoons ginger

¾ teaspoon red pepper flake
1 serrano pepper, finely diced
sea salt, to taste

Put the peanut butter in a medium bowl, and using a whisk add the rest of the dressing ingredients in the order as above, whisking well after each addition. Add sea salt to taste.

For the Noodles
3/4 pound buckwheat noodles (or wheat noodles)
3 scallions, sliced thinly
1 pound shiitake mushrooms, whole or chopped in half
1 cup bean sprouts
1/4 cup cilantro, chopped, for garnish
1/4 cup dry roasted peanuts, for garnish
1/4 cup vidalia onion shoot (optional)

Bring a pot of salted water to a boil. Add the buckwheat noodles, cook 2-3 minutes until just tender. Drain the noodles, and rinse under cold water. Set aside.

You can saute or roast the shiitakes.

To saute: Heat a large pan over medium heat. Add about 1 tablespoons of olive oil. When the oil is hot, add the shiitake mushrooms (do not crowd the pan). Add some freshly ground black pepper. Cook stirring occasionally, until golden brown and crispy on the edges. Add a splash of soy sauce and then take the shiitakes off the heat.

To roast: Preheat the oven to 450 degrees. Toss the mushrooms with olive oil, sea salt, and freshly ground black pepper. Roast until golden brown and crispy on the edges.


I prefer to keep the ingredients separate until ready to be served, so that the noodles don't get soggy.

When you are ready to serve, place the cooked and chilled noodles in a large bowl, and toss with the peanut dressing. Place noodles in a large bowl or platter, top with bean sprouts, roasted shiitakes, scallions. Garnish with cilantro, roasted peanuts, and vidalia onion shoots (optional).