Coconut, Ginger, and Mushroom Noodles
Ingredients
Pickled Mushrooms
-
2
Tbsp.
granulated sugar
-
½
cup plus 2 Tbsp.
black (Chinkiang) vinegar or unseasoned rice vinegar
-
6
Tbsp.
light soy sauce, divided
-
12
oz.
shiitake mushrooms, stems removed, thinly sliced, divided
-
15
inches
piece ginger, peeled, cut into matchsticks, divided
Noodle Dish
-
½
cup
raw cashews
-
½
cup
unsweetened shredded coconut
-
8
oz.
dried soba noodles
-
2
Tbsp.
kecap manis (sweet soy sauce)
-
6
Tbsp.
vegetable oil, divided
-
12
canned
baby corn, halved crosswise
-
8
oz.
green beans, trimmed, cut into thirds
-
6
small
shallots, thinly sliced
Instructions
- Preheat the oven to 350°F.
- In a small saucepan, heat sugar, vinegar, soy sauce, and water over low heat until sugar dissolves. Add a quarter of the mushrooms and half of the ginger, simmer for 4 minutes, then let cool.
- Spread cashews on one side of a baking sheet and coconut on the other. Toast until coconut is golden brown, about 5-7 minutes. Continue to toast cashews until golden brown, about 5 minutes longer.
- Cook noodles according to package directions, then drain and rinse under cold water.
- In a small bowl, whisk together kecap manis, oil, remaining vinegar, and remaining soy sauce.
- In a large pot, heat oil and cook remaining mushrooms until browned. Remove and wipe out the pot. Cook corn and beans in the same pot until tender. Return mushrooms, corn, and beans to the pot, add noodles, cashews, coconut, and reserved sauce, and toss until warmed through.
- Divide noodles among bowls and top with drained pickled mushrooms.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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