Preparation

Grill the mushrooms

• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If you have a grill topper or basket, put it on to heat up with the grill. If you don’t have a grill topper, scrape the grill grate clean, and rub with a bit of oil. In a wide, shallow bowl, combine the syrup, tamari, oils, ginger, and garlic. Add the shiitake, and toss. Marinate, stirring and tossing occasionally, while the grill heats (or about 20 minutes—don’t marinate for much longer than 30 minutes).
• Arrange the mushrooms stem side up directly on the grill grate or grill topper or basket. Cover the grill, and cook until the bottoms of the mushrooms are darkened or well marked, 3 to 5 minutes. (Do not disturb them for the first few minutes, or they might tear.) Turn them over, and cook until the stem side is golden, 2 to 3 minutes more.

Make the noodles

• In a small saucepan over medium heat, combine the oil, garlic, and pepper flakes. Bring the oil to a simmer, stirring constantly, until the garlic is sizzling. Cook, stirring gently, just long enough to infuse the oil, 30 to 60 seconds, but don’t brown the garlic. Remove the pan from the heat, let the oil cool for a minute, then stir in the zest and a big pinch of salt.
• Cook the noodles in well-salted boiling water according to package directions. Drain in a colander, and let them sit, tossing occasionally, until they are somewhat dry. Transfer the noodles to a medium bowl. Season the noodles with 2 big pinches of salt, and toss with about 1-1/2 Tbs. of the chile oil, including the garlic bits. In a separate medium bowl, whisk 1 Tbs. of the chile oil, the lime juice, and a pinch of salt. Add the greens and a good pinch of salt to the bowl, and toss to coat.
• 将蔬菜放在四盘或浅碗上。将面条和蘑菇均匀地分配在菜肴中，将面条堆积在蔬菜旁边，将蘑菇放在面条上。撒上少许盐，淋上更多智利油，然后用石灰楔子装饰，以挤在沙拉上。在温暖或室温下服务。