Coconut, Ginger, and Mushroom Noodles | Recipe Cart
The high notes of these umami-laden noodles from Lara Lee, the author of ‘Coconut and Sambal,’ are caramelized shiitake mushrooms.
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Ingredients
- 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
- 1 5” piece ginger, peeled, cut into matchsticks, divided
- 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
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