Thai Noodle Salad - Ends + Stems with Chef Alison

Ingredients

• 3 Limes (zest and juice, divided)
• 1 ⁄ 4 cup Soy Sauce
• 1 ⁄ 4 cup Chili Paste (such as sambal oelek)
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Honey
• 1 ⁄ 2 teaspoon Sesame Oil (toasted)
• 3 cloves Garlic
• Fresh Ginger (1 inch piece, peeled and finely chopped)
• 1 ⁄ 2 teaspoon Kosher Salt (to taste)
• 1 ⁄ 4 teaspoon Black Pepper
• 1 ⁄ 3 cup Vegetable Oil
• 1 pound Portobello Mushroom
• 1 package Lo Mein Noodles (or ramen noodles)
• 1 Mango
• 2 Carrots
• 1 pint Cherry Tomatoes
• 1 Avocado
• 1 ⁄ 4 cup Coconut, unsweetened (flakes)
• 1 ⁄ 2 bunch Cilantro (chopped)
• 1 ⁄ 2 bunch Basil
• 2 cups Arugula
• 1 ⁄ 4 head Green Cabbage
• 1 ⁄ 4 cup Chopped Peanuts