The high notes of these vegan, umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms, amplified by toasted coconut and ginger, brightened with quick-pickled mushrooms on top. Kecap manis and black rice vinegar gives depth, sweetness, and acidity, bringing the other flavors of the dish into sharp focus. No kecap manis? Substitute 2 Tbsp. dark soy sauce mixed with 2 Tbsp. palm sugar or brown sugar.
Recipe information
Yield
4 Servings
Ingredients
2
½
6
12
1
½
½
8
2
6
12
8
6
Preparation
Step 1
Preheat oven to 350°. Heat sugar, ½ cup vinegar, 2 Tbsp. soy sauce, and ⅓ cup water in a small saucepan over low, stirring to dissolve sugar. Add a quarter of mushrooms and half of ginger. Return to a simmer and cook 4 minutes. Let pickled mushrooms cool.
Step 2
Spread out cashews on one side of a baking sheet and coconut on the other. Toast, undisturbed, until most of coconut is golden brown, 5–7 minutes. Remove from oven; transfer coconut to a plate. Toss nuts; continue to toast until golden brown, about 5 minutes longer. Transfer to plate; let cool.
Step 3
Meanwhile, cook noodles according to package directions. Drain and rinse under cold running water. Set aside.
Step 4
Whisk kecap manis, 2 Tbsp. oil, remaining 2 Tbsp. vinegar, and remaining 4 Tbsp. soy sauce in a small bowl; set sauce aside.
Step 5
Heat 2 Tbsp. oil in a large pot. Cook remaining mushrooms, stirring occasionally, until browned, about 5 minutes. Transfer to a plate; wipe out pot. Heat 1 Tbsp. oil in pot; cook corn and beans, stirring occasionally, until tender, about 5 minutes. Transfer to plate. Reduce heat to medium; heat remaining 1 Tbsp. oil in pot. Cook shallots and remaining ginger, stirring, until softened, about 2 minutes. Return mushrooms, corn, and beans to pot and toss to combine, then toss in noodles. Add cashews, coconut, and reserved sauce and cook, tossing, until noodles are coated in sauce and warmed through, about 1 minute.
Step 6
Divide noodles among bowls and top with drained pickled mushrooms.
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Reviews (45)
Back to TopMade this with bok choy and broccoli subbing for other veg and king trumpet mushrooms. We thought could use more veg, less ginger, less black vinegar in sauce, more cashews and coconut. Pickled mushrooms didn’t add enough to make that prep worthwhile and couldn’t taste the specialness of the Farmers Market mushrooms. That said, we did eat the meal just wouldn’t make it again. (Did make the kecap manis substitute as suggested). Just a little too salty and a little too acidic for our taste.
Amy S
Santa Monica CA
8/3/2022
The umami flavors make this dish special. You can easily condense the steps by just doing all the vegetables as a stir fry and roasting of the cashews and coconut in a cast iron pan earlier in the day or the day before. Next time I will also probably do the pickling earlier so it'll come together fast and cut down on the counter-clutter. Whatever veggies you have on hand will work - for us it was snap peas and baby cauliflower instead of corn and green beans. I liked all the ginger - cut it toothpick size almost though. It's a keeper for us.
Anonymous
Miami,FL
2/27/2021
This was such a treat—deeply savoury, sweet, tangy with crispy and chewy textures throughout. My toddler and I made this together (I stir-fried his version first with just a bit of the sauce mixture), as directed. All of us (well, two adults and a toddler on lockdown together) loved the dish. Thank you!
Episcopal priest
USA
2/25/2021
Changed it up a bit based on what we had. Used asparagus instead of bean and cut them in half both ways, added a sliced garlic clove and shrimp. I did not have shallots so used some red onion. And my husband bought a small card of corn instead of small corn, I cooked the corn with the asparagus which roasted it a little. was amazing. Also the sauce was a mix of soy and coco aminos. Turned out great.
Anonymous
Mt Dora, Florida
2/13/2021
We loved this, hearty and generous (5-6 servings, I'd say? leftovers heat well on stove). The pickled mushrooms are great, full of flavor (although agree with others, a little heavy on the ginger, I might cut next time and will definitely chop finer matchsticks!). To streamline dirty dishes: I did the pickled part in a small saucepan then made the separate sauce in a bowl, as directed. But I skipped the oven and used already roasted lightly-salted cashews, and just toasted the coconut in a large frying pan (sort of wok shaped). With all that done, I boiled noodles in that same pan (a little awkward, but saved a pot). Then proceeded with recipe. It was still a lot of steps, but at least fewer dishes!
Hannah
1/22/2021
Way too many steps for flavor that didn’t really payoff. I agree with another poster that there were so many servings and not much flavor. I ended up dumping half of it just due to the sheer volume of product left over. I followed recipe exactly except I had to substitute hearts of palm for the baby carrots due to availability.
Katy
Los Angeles, CA
12/26/2020
The pickled mushrooms are the cherry on top and really amp up the flavor. More prep than I like but it was worth it in the end. Lasted for many tasty work lunches.
LT
Chicago
12/15/2020