SOBA NOODLES VERY TANGY AND SWEET ENJOY DAN:

      COLD SABA NOODLES WITH SHIITAKE MUSHROOMS AND CUCUMBERS by CHEF DAN:

Serves 4-6

INGRESIENTS:

1 pound shiitake mushrooms, stems removed

1 pound soba noodles

1 English cucumber, peeled, halved, seeded, and cut into thick matchsticks

1/4-cup rice wine

3 garlic cloves, minced

1 thumb size fresh ginger, minced

3 tablespoons lime juice

2 tablespoon sesame oil, divided

1 teaspoon chili garlic sauce

1/4-cup hoisin sauce

1/4-cup peanut butter

1/2-cup water

1/2cup dry roasted peanuts

Garnish with fresh basil and mint, and lime wedges

DIRECTIONS:

1.     In a bowl, toss the mushrooms, with 1 tablespoon sesame oil and season with salt and pepper.

2.     In a saucepan heat 1 tablespoon sesame oil over medium-heat and cook mushrooms  until tender, about 2-4 minutes. Set aside.

3.     Over medium-heat add 1 tablespoon sesame oil and add garlic, ginger, chili paste and sauté 1 minute, stirring constantly.

4.     Stir in hoisin, rice wine, peanut butter and water, mix well.

5.     Bring the mixture to a simmer and simmer about 3- 4 minutes.

6.     Remove from heat and let cool.

7.     Bring a pot of salted water to a boil, and add soba noodles and cook for 4-5 minutes, stirring noodles constantly with chop sticks.

8.     Drain and rinse the noodles under cold water, using your finger to separate the noodles while cooling.

9.     Transfer the noodles to a large bowl.

10.                        Add mushroom, scallions, cucumber and dressing and toss well.

11.                        Top with peanuts and fresh basil.

12.                        Serve with lime wedges.

      ENJOY DAN:                                                    SAVOUR!