Chilled Somen Noodles/Dipping Sauce

Time: 00:30

Ingredients

4 oz shiitake mushrooms, stems removed 8 oz asparagus, trimmed 4 oz sugar snap peas 3 tsp toased sesame seeds 2 tsp sesame oil 3 tbsp soy sauce 2/3c loosley packed cilantro, coarsley chopped 3 tbsp rice wine vinegar 1 bg somen noodles (8.8 oz) 1 1/2 oz enoki mushrooms, ends trimmed 3 scallions, greens cut diagonally, whites julienned 6 oz silken tofu cut into 1″ cubes 1-2″ piece ginger julienned

Directions

1. Bring large pot of salted water to a boil and have a large bowl of ice water ready. Blanche the shiitake mushrooms for 20 sec, place in ice water to cool. Repeat the process for asparagus and peas (asparagus boil 1 min. , peas boil 2 min.) 2. With back of rolling pin, crush sesame seeds and combine sesame oil, soy sauce, cilantro and rice wine vinegar in small bowl. Toss shiitake mushrooms with2 tsp above mixture. 3. Bring a large pot of salted water to boil. Add somen noodles and cook 3-5 min. Drain noodles and divide amoung 4 serving bowls. Arrange remaining ingredients on a plate and let guest help themselves.