Spicy Noodle Soup With Mushrooms and Herbs from NYTimes

  • 3 tablespoons canola or olive oil
  • 4 garlic cloves, thinly sliced
  • 2 large shallots, thinly sliced
  •  Kosher salt and ground black pepper
  • 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
  • 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
  • ½ cup low-sodium soy sauce, plus more to taste
  • ¼ cup unseasoned rice wine vinegar, plus more to taste
  • 8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
  • 2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
  •  Sesame seeds, sesame oil or both, for serving (optional)
  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
  2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  3. Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like. 
  4. Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
  5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

Spicy Vegan Dragon Noodle Salad Recipe, Isa Chandra Moskowitz


8 ounces pad thai rice noodles
1 cup cucumbers, thinly sliced
1 cup radishes, thinly sliced
8 cups crisp salad greens
For the Peanut Dragon Dressing
1/2 cup smooth natural peanut butter
2 cloves garlic, peeled
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon agave nectar
1 tablespoon Sriracha
1 teaspoon toasted sesame oil
1/2 teaspoon salt, or as needed
To garnish
fresh cilantro
4 tablespoons toasted or black sesame seeds

For the Peanut Dragon Dressing:  Place all of the ingredients in a small blender or food processor and blend until very smooth.

Keep tightly sealed and refrigerated until ready to use. It will keep for up to 5 days
For the noodle salad:

Prepare the noodles according to package directions. It’s very important not to overcook them! Often the package says to boil water, then turn it off and let the noodles steep for about 8 minutes. Set a timer to be safe.

Once soft, immediately drain and run cold water over them until cool.
In a very large mixing bowl, toss noodles, radishes and cucumber with most of the dressing, setting aside a little bit for drizzling.

Place a bed of greens on each plate and top with noodles. Sprinkle with sesame seeds, top with a little cilantro, and serve.

Hearty Tuna Casserole — Blake

1 lb. egg noodles
2 12-oz-cans tuna; broken up
4 ribs celery; chopped
5 ea. carrots; chopped
1 large onion; chopped
12 oz. mushrooms; chopped
1 qt. milk; warm
½ cup flour
½ cup butter

Cook the noodles.

Sweat the vegetables till cooked through. Sauté the mushrooms till taking on quite a bit of color and deglaze the pan with brandy or your choice of liquid. Cook off the liquid and combine the mushrooms with the vegetables.

In the pan you used to sauté the mushrooms, melt the butter over medium heat and add the flour. Stir to combine thoroughly and add the milk. Bring it to a slow boil and stir it until it thickens.

Stir the tuna and noodles in with the vegetables to combine it thoroughly and then pour the béchamel over it and mix it in.

This is a distressingly simple recipe that is thoroughly satisfying.