Chilled Udon Noodle salad, Gingered Shiitakes and Green Onions

This is a quick and easy meal that would even benefit from the addition of silken tofu or cool edamame, or leftover meat like shredded pork or chicken or even shrimp. Bring this to the next hot-day pot luck as a cool side dish and a tasty alternative to that same ol' same ol' pasta salad. Fresh herbs give it a lovely freshness so use whatever is on hand: cilantro, basil, mint. Also give your serving a squeeze of fresh lime juice for a bright finish!

Chilled Udon Noodle salad, Gingered Shiitakes and Green Onions

1 pkg dried udon noodles
1 red bell pepper
2 pints shiitake mushrooms, trimmed and sliced
2” piece of ginger, peeled and grated
2 cloves garlic, chopped
3-5 scallions, whites and greens separated
2 Tbsp dark sesame oil
1-2 Tbsp miso tamari or soy sauce
2 handfulls of cilantro, roughly chopped

Cook noodles according to package directions until just al dente. Rinse with cold water, drain and toss with 1 Tbsp of the dark sesame oil. Set aside.

Heat 1 tbsp vegetable oil in a skillet and sauté mushrooms with scallion whites, garlic and ginger. Add remaining sesame oil and miso tamari (or soy sauce). Cook until all of the liquid is absorbed.

Toss bell pepper and mushroom mixture into the noodles and garnish with sliced scallion greens and cilantro. Refrigerate or serve immediately. If refrigerated, check seasonings prior to serving, and moisten with a little more sesame oil and/or soy sauce as needed.