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garlic rice vermicelli noodles rice vinegar canola oil sesame oil ground turmeric shiitake mushrooms kosher salt scallions lime juice spinach leaves fresh dill
Viewed: 79 - Published at: 8 years agoIngredients
- 2 medium cloves garlic
- 4 ounces rice vermicelli noodles, soaked in hot water for 15 minutes
- 1 1/2 teaspoons rice vinegar, divided
- 1 1/2 tablespoons canola oil, divided
- 1 1/2 tablespoon sesame oil, divided
- 1/2 teaspoon ground turmeric
- 12 ounces shiitake mushrooms, stems removed, caps halved if large
- Kosher salt
- 2 scallions, white and green parts thinly sliced
- 1 1/2 teaspoons lime juice (from 1 lime), plus one 1-inch strip rind, pith removed, diced
- 1 1/2 cups spinach leaves
- 1/4 cup fresh dill fronds
Method
- Bring pot of water to boil. Add garlic and blanch for 5 minutes. Drain, slice and set aside. Drop noodles into boiling water for 30 seconds, then drain. Sprinkle with 1/2 teaspoon vinegar and toss.
- Heat 1 tablespoon canola and 1 tablespoon sesame oil in large skillet over medium-high heat. Add turmeric and toast, stirring, 1 minute. Add mushrooms, tossing to coat in oil. Sprinkle with 1/8 teaspoon salt and lower heat to medium. Cook until just starting to brown, about 3 minutes. Add sliced garlic, scallions, remaining rice vinegar, lime juice, lime rind and remaining oil and saute for 2 to 3 minutes longer. Fold in spinach and cook just until wilted. Remove from heat and fold in dill, tossing until just wilted. Serve with vermicelli noodles immediately, or let cool and store in airtight container for later. Reheat or eat cold.
