Sesame Somen Noodles with Shiitake Mushrooms

Appetizers, Soups and Salads

Sesame Somen Noodles with Shiitake Mushrooms

“When I worked at Louie’s Backyard in Key West, we served a similar noodle salad with peanut butter. It was quite spice, but I prefer this milder preparation.” —Chef, The Brewery Gulch Inn


Servings: Makes 8 to 10 Servings

1 (12-ounce) package somen noodles
8 ounces shiitake mushrooms
½ cup plus 2 tablespoons extra virgin olive oil, divided
¼ cup toasted sesame oil
¼ cup rice wine vinegar
¼ cup shoyo or soy sauce
1 cup chopped scallions
½ cup honey
¼ cup chopped cilantro
1 tablespoon sambal paste or siracha*
¼ cup orange juice


Cook somen noodles in salted water and strain. Remove stems and cut shiitake mushrooms into strips. Sauté mushrooms in 2 tablespoons of oil for 1 minute. In a large bowl, whisk together remaining ingredients. Toss noodles and shiitake mushrooms with dressing and serve at room temperature. *Sambal paste and siracha sauce can be found in any major grocery store on the international/Asian food aisle with other condiments.