Shitake Sauce For Noodles
10 Dried shitake mushrooms (one small pack)
4 cups Water
1 tbsp Fresh ginger - minced
¼ cup Coconut aminos
¼ cup Maple syrup
1 tbsp Sesame oil
1 cup Mushroom water
¼ tsp Salt or season to your taste
Thai basil and peanuts for garnish
Slurry
1 tbsp Cornstarch
2 tbsp Water
1
Soak dried mushrooms in 4 cups water overnight. Drain shitakes in the morning, reserving the soaking mushroom water.
Dry shitakes in a paper towel, then saute for a few minutes until just starting to brown. Use stock or oil to saute if needed, but mushrooms have a lot of water in them already. Set aside to cool.
In a blender: add cooled mushrooms, fresh ginger, coconut aminos, maple syrup, sesame oil, mushroom water, and if desired salt. Blend until combined.
In a large pot, boil 4 quarts of water. Stir in noodles and cook for about 7 minutes or until tender. When noodles are done, drain well. Warm the mushroom sauce in wok or skillet, add slurry to thicken. Add drained noodles and stir until evenly coated and heated.
Serve the noodles garnished with basil strips and peanuts immediately.
Ingredients
10 Dried shitake mushrooms (one small pack)
4 cups Water
1 tbsp Fresh ginger - minced
¼ cup Coconut aminos
¼ cup Maple syrup
1 tbsp Sesame oil
1 cup Mushroom water
¼ tsp Salt or season to your taste
Thai basil and peanuts for garnish
Slurry
1 tbsp Cornstarch
2 tbsp Water
Directions
1
Soak dried mushrooms in 4 cups water overnight. Drain shitakes in the morning, reserving the soaking mushroom water.
Dry shitakes in a paper towel, then saute for a few minutes until just starting to brown. Use stock or oil to saute if needed, but mushrooms have a lot of water in them already. Set aside to cool.
In a blender: add cooled mushrooms, fresh ginger, coconut aminos, maple syrup, sesame oil, mushroom water, and if desired salt. Blend until combined.
In a large pot, boil 4 quarts of water. Stir in noodles and cook for about 7 minutes or until tender. When noodles are done, drain well. Warm the mushroom sauce in wok or skillet, add slurry to thicken. Add drained noodles and stir until evenly coated and heated.
Serve the noodles garnished with basil strips and peanuts immediately.
