Conconut, Ginger and Mushroom Noodles

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.