A modification of Nigella’s cold soba noodles, this version has three kinds of fresh mushrooms shiitake, Korean bunashimeji, and enoki. It was the fastest dish I could make for lunch because Speedy and I spent the morning in court (a drunk driver hit our pick-up) but couldn’t eat out because we passed by the supermarket after the court hearing and we had butter, cheese, and fruits that would have spoiled under the noonday sun.
This is a filling yet low-fat dish. The mushrooms, pan-fried for a few seconds in sesame seed oil, were aromatic and delicious.
Boil about eight cups of water. Drop the soba noodles into the boiling water and cook over high heat for about 4 to 5 minutes. Drain. Plunge into a bowl of iced water. Drain once more.
Heat the sesame seed oil in a frying pan. Add the sliced shiitake mushroom caps. Stir for about ten seconds. Add the bunashimeji. Stir for five seconds. Add the enoki. Stir and turn off the heat. Sprinkle the mushrooms with salt. Place the drained noodles in a bowl. Add the soy sauce, rice vinegar, and honey. Toss well. Add the mushrooms, sesame seeds, and green onions. Toss some more. Serve.
Speedy’s bacon, cream, and cheese fettuccine
For the first time in a long time, I remembered not to cook on a Sunday. Speedy’s turn. We had that agreement long ago that Sunday is Daddy’s turn to cook day. It’s just that since both girls moved to the condo near their school, Sunday is the day when I cook three to four dishes one after the other, pack them, and freeze them until it’s time to drive the girls back to the condo, usually on Sunday evening. This week, however, I’m ahead of schedule. There are enough cooked meals in the freezer so I don’t have to handle a knife or see a cooking pan until tonight.
So, for lunch today, in deference to Sam’s wish, we had pasta with white sauce. To be more specific fettuccine with bacon, cream, and cheese. Cook the pasta according to the package directions. Melt the butter in a pan. Add the bacon; cook until lightly crisp. Add the bell peppers; cook for another minute, stirring often. Pour in the cream and add the cheese. Cook, stirring, just until the cheese melts. Turn off the heat. Season with salt and pepper. Toss the cooked pasta with the sauce. Sprinkle with torn parsley, if you like. Serve with toasted bread.