Fresh ginger and toasted sesame oil simmering together smells better than anything else I can think of. I love to use it as a base for soups but I’ve also used it here, along with a few other ingredients, to create a simple sauce for dousing over maifun noodles. This is a perfect weeknight dish that can be served as is for a light dinner or topped with one of the tofu preparations below for a little more protein and bulk.
1-2 TB dark toasted sesame oil
a piece of fresh ginger (about the size of your thumb), minced
4-5 cloves of garlic, chopped
8-10 fresh shiitake caps, sliced thinly
1 TB mirin
1 TB soy sauce
1 tsp rice vinegar
1 tsp raw agave syrup
sriracha or hot chili oil, to taste
1 cup homemade stock or Imagine brand No-Chicken broth
4 oz Maifun Noodles
chopped thai chili peppers, sprouts, black and white sesame seeds, for garnish (optional)
Heat the sesame oil in a medium-sized saute pan over low heat. Sprinkle the minced ginger into the oil and allow to soften for a few minutes. Add the garlic to the oil and allow to soften for a few minutes more, stirring occasionally. Then scrape the sesame oil, ginger and garlic into a bowl and set aside.
Increase the heat to medium and add a little more oil. Throw in the sliced shiitake caps and allow to soften for a few minutes. Add back in the reserved sesame oil, ginger and garlic.
Increase the heat to medium high, then add in the mirin and allow it to sizzle, then add in the soy sauce, rice vinegar, agave and sriracha. Stir to combine. Add in the broth and stir again. Bring to a low simmer, then reduce the heat back to low immediately.
Bring a separate pot of water to a boil. Throw in the Maifun noodles, then stir with chopsticks. Allow to boil for 4-5 minutes, then drain the noodles.
Distribute the noodles into bowls, then drizzle with the sauce and top with the mushrooms. Garnish with chilis, sprouts and sesame seeds, and serve with a side of tofu, if desired.