UDON NOODLES WITH CUCUMBER AND MUSHROOM SALAD ENJOY DAN;

UDON NOODLES WITH CUCUMBER AND MUSHROOM SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

7 ounces Udon noodles, uncooked

2-cucumbers cut into 1/8-inch thick stripes

1-(7 Oz) package silken firm tofu, cut into 1/2-inch strips

1- bell pepper

6 baby portabella mushrooms

2 garlic clove, minced

1 thumb-size fresh ginger, minced

2 teaspoon toasted sesame oil

DRESSING:

2-Tablespoons soy sauce

3 tablespoons rice vinegar

1-tablespoon lime juice

1 tablespoons toasted sesame oil

2 tablespoons crunchy peanut butter

2 tablespoons brown sugar

1-cup roughly chopped basil

3- cups salad greens

1/4-cup dry roasted peanuts

DIRECTIONS:

1.   Cook Udon according to package directions; drain.

2.   Heat sesame oil in a skillet over medium-high heat; when sizzling.

3.   Add tofu and sauté for 2-3 minutes or until golden brown.

4.   Set aside.

5.   Add bell pepper, and mushrooms and sauté for 3-4 minutes.

6.   Add garlic and ginger and sauté 1 more minutes.

7.   Whisk together in a bowl soy sauce and next 5 ingredients.

8.   Set aside.

9.   Toss together in a bowl, salad greens, Udon noodles, tofu mixture, and bell pepper mixture.

10.                Add dressing mixture and mix well.

11.                Top with fresh basil and dry roasted peanuts.

ENJOY DAN:                               BON-JALAPENOS!!