Lemon Noodles With Mushrooms

Ingredients

• 2 quarts cold water
• 2 ¾ teaspoons kosher salt, plus more to taste
• ¼ pound dry rice noodles (also called rice sticks)
• 3 tablespoons scallion oil
• 20 large shiitake mushrooms, stemmed and thinly sliced
• 3 cloves garlic, peeled and minced
• 1 teaspoon sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon hot red-pepper sauce
• 1 teaspoon sesame oil
• 2 scallions, trimmed and thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    277 calories; 12 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 1718 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Place the water and 2 teaspoons of salt in a large pot, cover and bring to a boil. Add the noodles and cook until al dente, about 3 minutes, stirring with chopsticks to break them up. Drain, rinse with cold water and drain well. Set aside.
2. Heat 2 tablespoons of scallion oil in a large pot over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Add 1 tablespoon of scallion oil, the garlic, 3/4 teaspoon of salt and the sugar. Cook, stirring, for 30 seconds. Add the lemon zest and noodles, lower the heat to medium and toss to mix well.
3. Add the lemon juice and pepper sauce and toss until well coated. Add the sesame oil and toss to coat. Remove from heat and toss in the scallions and additional salt, if needed. Place on a heated platter and serve immediately.

About 20 minutes