Spring Roll Salad Recipe with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

[innocentsaggi]

3/4 pound fresh shiitake mushrooms 
2 tablespoons extra virgin olive oil
2 tablespoons shoyu
4 ounces (4 cups loosely packed) fettucine-style rice noodles 
2 carrots, sliced into matchsticks (1 cup) 
2 tablespoons chopped fresh mint 
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives 
Roasted Shallot Peanut Sauce (recipe follows) 
Tamarind Dipping sauce (recipe follows) 
1/2 cup dry-roasted peanuts, chopped, for garnish
Preheat the oven to 375.
Cut the stems off the shiitakes and discard them (or save them for stock). Thinly slice the caps; you should have 5 cups. Toss the shiitakes in a bowl with the olive oil and shoyu. Then spread them out on a parchment-covered baking sheet and transfer it to the oven. Roast, stirring twice, until the mushrooms are shrunken, browned, and fairly crisp, about 40 minutes. Place the mushrooms in a small bowl and set it aside.
Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and rinse the noodles for at least 30 seconds under cold water to prevent sticking.
Toss the noodles in a bowl with the carrots and herbs. Mound a portion of noodles on each plate, and drizzle the dipping sauce and the peanut sauce over the top. Sprin- kle with the mushrooms and peanuts.
Serves 8.