This Korean inspired dish is sweet, spicy, and salty all at once. Served cold, it is the perfect dinner in summer weather.
Gather your ingredients!
Before boiling the noodles, add one of the shiitake mushrooms to the water. Let it simmer for at least five minutes. It will impart a slight, savory taste to the noodles.
After the shiitake has simmered for at least 5 minutes, add Fanning them out when you add them to water makes it less likely they will stick together. Simmer them, submerged, for about two minutes, until they soften.
Toss the boiled noodles in two teaspoons of sesame oil (toasted is best) to prevent them from sticking. Cool them in the fridge before combining with the vegetables and serving.
Roughly chop one inch of ginger root. You don’t need to mince it, since you’ll be putting it into a food processor.
Add the sauce ingredients to the food processor and blend until it is fine. That’s one slice of orange, 4 tablespoons of soy sauce, 2 tablespoons of minced garlic, 2 tablespoons of rice vinegar, 2 tablespoons of maple syrup, 1 teaspoon of cornstarch, 1/2 teaspoon of chili flakes, teaspoon of ground mustard, 1/2 1 teaspoon of sesame oil, 1 inch of ginger root.
Chop the three bell peppers into strips about one centimeter thick.
Chop the 3.5 oz of oyster mushrooms and 3 oz of shiitake mushrooms into thin strips, large enough to be easily handled by chopsticks.
Add a tablespoon of sesame oil to a pan and heat on medium high. The oil is hot enough when a bit f mushroom or vegetable would form bubbles if laid on it. Add the sliced mushrooms and sauté until they are about half done, before adding the peppers.
Add the peppers and sauce. Simmer and stir until the mushrooms are quite soft, and the peppers still have a bit of firmness. Once these are done, put them in the fridge until they are cool.
Separate the orange slices and chop the scallions to add fresh to the final dish.
Once the ingredients are cool, combine the noodles, vegetables, and orange slices in a large mixing bowl and toss.