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Chilled Udon Noodles With Shrimp And Shiitake Mushrooms

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SF Gate
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main-dish dairy free memorial day dinner asian japanese


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8 ounces fresh or dried udon noodles

1 teaspoon + 1 tablespoon peanut oil, more for coating

3/4 pound medium shrimp, peeled, deveined, tails on

8 ounces shiitake mushrooms, stemmed, sliced

Kosher salt


2 tablespoons minced garlic

2 teaspoons finely chopped fresh ginger

4 scallions, including green parts, thinly sliced

1/2 cup chopped cilantro

2 jalapeno chiles, seeded, chopped

1/2 teaspoon crushed red pepper flakes

1/4 cup peanut oil

1/4 cup rice wine vinegar

1/4 cup low-sodium soy sauce

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