Anthony Dee
Corporate Executive Concept Chef
Mitchell’s Steakhouses & Fish Markets/Muer Restaurants
Landry’s Inc.

Soy-Mushroom Noodle Bowl

Recipe courtesy of Anthony Dee
Sponsor: Kikkoman

Servings: 1

Ingredients

Noodle Bowl Sauce Base (Yield 1 ¼ qt):

• 2 c Kikkoman^® Soy Sauce
• 1 ½ c Kikkoman^® Teriyaki Marinade & Sauce
• ½ c Kikkoman^® Thai Style Chili Sauce
• 2 Tbsp sambal chili garlic sauce
• 3 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp Kikkoman^® Rice Vinegar
• 1 c Kikkoman^® Kotteri Mirin
• ¼ c Dijon mustard
• 1 Tbsp Kikkoman^® Sesame Oil

Soy Mushroom Noodle Bowl:

• 1 oz vegetable oil
• 3 oz ¼-in slice shiitake mushrooms
• 2 oz oyster mushrooms, cut apart
• 1 ½ tsp minced garlic
• 4 oz Noodle Bowl Sauce Base
• 1 Tbsp sesame oil
• 1 oz ¼-in dice zucchini
• 10 oz lo mein noodles
• 1 ½ oz green peas
• ¼ oz unsalted butter
• 1 ½ Tbsp grated Parmesan
• 1 ½ Tbsp bias-cut scallions

Directions

Noodle Bowl Sauce Base:

1. In a blender, combine all the ingredients and purée until smooth.
2. Pour into a container, seal and refrigerate.

Soy Mushroom Noodle Bowl:

1. For each serving, to order: Heat the vegetable oil in a sauté pan to smoking.
2. Add the shiitakes, oyster mushrooms and garlic. Turn heat to low and toss to coat them with oil.
3. Add the Noodle Bowl Sauce Base and stir.
4. Stir in the sesame oil and zucchini and toss to heat through.
5. Drop the noodles in hot water to warm for a few seconds, then strain them and add to the sauté pan.
6. Add the peas and toss the mixture to coat the noodles.
7. Add the butter and fold it into the noodles to melt.
8. Twirl the noodles into a pasta bowl and pile them high. Put the vegetables and sauce from the pan on top.
9. Garnish with the Parmesan and scallions.

Chef Notes

This dish is built for speed. The most important part is allowing the sauce to coat the noodles completely.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley