Noodles with Mushrooms and Lemon Ginger Dressing

Ingredients:
Lemon Ginger Dressing
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil
The Noodles
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds


Direction:

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3. Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4. In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)