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| Coconut, Ginger and Mushroom Noodles |
This recipe involves several steps, but the final product is worth it! A fragrant and flavorful dish.
Ingredients
6 Tablespoons oil
1 Tablespoons sugar
1/2 cup rice vinegar
6 Tablespoons tamari or soy sauce
12 ounces shiitake or mushrooms of your choice sliced
1-5" piece of ginger peeled and sliced thin
1/2 cup raw cashews
1/2 cup shredded coconut
9 ounces dried soba noodles
1/2 cup frozen corn
8 ounces fresh or frozen green beans
3 medium shallots
Whisk 2 Tablespoons oil, 2 Tablespoons vinegar and 4 Tablespoons soy sauce in a small bowl. Set aside.
Preheat oven to 350 degrees. Combine 2 Tablespoons soy sauce, 1/2 cup vinegar and 1/3 cup water in a small saucepan and stir over low heat until sugar is dissolved. Add 3 oz mushrooms and 1/3 of the ginger. Cook on low for 4 minutes then set aside.
Spread cashews and coconut separately on a baking sheet and toast in the oven until coconut starts to brown. Remove coconut after 5-7 minutes and continue toasting nuts until golden brown- 7 - 10 minutes total.
Heat 2 Tablespoons oil in a dutch oven and saute remaining mushrooms about 5 minutes. Remove mushrooms to a plate.
Add 1 Tablespoon oil to dutch oven, add corn and green beans and cook until tender, about 5 minutes. Remove to a plate.
Add 1 Tablespoon oil to dutch oven and cook shallots and remaining ginger until soft. Add back in corn, cooked mushrooms and beans.
Remove from heat and stir in noodles, cashews, coconut and sauce made in step one.
Serve with the pickled mushrooms on top.
