Thyme Roasted Nectarines and Salami by Jessica Elliott Dennison
"The stone fruits need a few minutes to caramelise in a hot oven, but really this is a very simpl...
350g wide mung bean noodles
1 tsp sesame oil
1/2 cup enoki mushrooms
1/2 cup oyster mushrooms
1/2 cup button mushrooms
1/2 cup brown mushrooms
1/4 cup bean sprouts
1/4 cup green onions, julienne
1/4 cup carrots, julienne
Radish sprouts, green onions, and carrots, (some cucumber will be nice, but I forgot).
1 Tbs sesame oil,
1 tsp spicy chili oil
1/2 tsp soy sauce,
1/4 tsp balsamic vinegar,
1/4 tsp coarse Dijon mustard
Dash of sugar
Cook mung bean noodles as packet instructs and drain. Toss with sesame oil to prevent them from sticking together.
Saute all mushrooms until cooked, set aside.
Combine all dressing ingredients. Taste for flavour preferences and adjust accordingly.
Prepare raw vegetables.
Toss raw and cooked ingredients together with dressing, serve at room temperature.
Use this dish as a side or main.