Warm Vietnamese-Style Noodles

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Warm Vietnamese-Style Noodles

 

8 ounces Chinese wide lo mein noodles, uncooked

2 packages dried shiitake mushrooms 0.5 ounces each

3 tablespoons seasoned rice vinegar

1 tablespoon brown sugar

1 tablespoon dark sesame oil

1 teaspoon dried cilantro

1/2 teaspoon crushed red pepper

14 ounces bean sprouts, drained

2 tablespoons chopped unsalted dry-roasted peanuts

 

Bring 2 quarts water to a boil in a Dutch oven. Add noodles and mushrooms;

cook 5 minutes. Drain well.

Combine vinegar and next 5 ingredients in a large bowl, and stir well. Add

noodles, mushrooms, and bean sprouts; toss well. Sprinkle with peanuts.

serves 4.

 

 

 

 

 

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