Ginger Noodles with Crispy Curried Oyster Mushrooms and a Side Lentil Salad

Prep Time: 
10 Minutes for each recipe
Cook Time:
20 Minutes for each recipe
Total Time: 
30 Minutes for each recipe
All recipes serve two
Ingredients

Ginger Noodles:

  • Drizzle of oil
  • 1 tbs finely chopped ginger
  • ½ cup chopped onions
  • ½ cup chopped bell peppers
  • 1 packed cup sprouts
  • 1 packed cup chopped or shredded cabbage
  • ¼ cup Coconut Secret Organic Coconut Aminos
  • ¼ tsp cayenne powder (or to taste)
  • Salt to taste
  • Cooked (and strained) noodles of choice, quantity to serve two
  • Chopped spring onions to garnish

Crispy Curried Oyster Mushrooms:

  • 2 packed cups oyster mushrooms
  • ¼ cup + 2 tbs flour (gluten-free 1-to-1 flour used here)
  • ½ tsp salt (or to taste)
  • ½ tsp paprika
  • ¾ tsp garlic powder
  • 1 tsp curry powder
  • 1/3 cup Coconut Secret Organic Coconut Aminos
  • 1/3 cup water
  • Sesame oil for shallow frying

Lentil Salad:

  • 2 handfuls of microgreens (or greens of choice)
  • ½ cup chopped celery (substitute with any other crunchy veg)
  • ½ cup chopped bell peppers
  • ½ cup chopped cucumber
  • 1 cup cooked lentils of choice
  • 1 tbs sesame oil
  • 2 tbs Coconut Secret Organic Coconut Aminos
  • 1 tsp lime juice
  • ½ tsp onion powder
  • Salt to taste
Instructions

Ginger Noodles:

  1. Place a large pan on medium heat. Once hot, drizzle some oil and spread it around evenly. Add ginger and cook while stirring for 1 minute.
  2. Mix in onions and bell peppers and cook for 1 minute. Add sprouts and cabbage and continue to cook for 1 minute.
  3. Mix in Coconut Aminos, cayenne powder and salt and cook until the veggies are cooked through.
  4. Mix in noodles until well combined with the Coconut Aminos. There should be no liquid remaining. Garnish with spring onions.

Crispy Curried Oyster Mushrooms:

  1. Coarsely shred mushrooms using your hands or a fork. Transfer shredded mushrooms to a large bowl and mix in all remaining ingredients except oil.
  2. Heat a large pan on medium-high heat. Once hot, add oil and allow the oil to heat for 20-30 seconds. Gently add battered mushrooms (be careful of oil splatters!) and cook until both sides are crispy and golden-brown and the mushrooms are cooked through.
  3. Once ready, place crispy mushrooms over paper towels to soak up the excess oil. Serve as steaks or cut into strips before serving.

Lentil Salad:

  1. In a large bowl, combine greens, celery, bell peppers, cucumber and lentils.
  2. Dressing: In a separate, small, bowl mix in remaining ingredients until well combined.
  3. Mix the dressing into the salad or serve on the side.

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