Sambal Oyster Mushrooms and Coconut Rice Noodles
The oyster mushroom marinade uses Auria’s Malaysian hot chili sambal as a base to create a beautiful red-tinted, charred edge. Scoring the king trumpet mushrooms also allows for the marinade to touch more surfaces and provide more crunchy texture. Coconut milk is added to the rice noodles to cool down the heat, and fresh string beans offer a refreshing palate cleanser in between bites.
Ingredients
½ lb oyster mushrooms and/or king trumpet mushrooms
3 tbsp hot chili sambal
3 tbsp oil
½ tsp sugar
½ tsp fish sauce
½ cup coconut milk
½ cup rice noodles, cooked
1 lime wedge
2 tbsp peanuts, toasted and crushed
¼ cup string beans
½ tsp scallions, sliced
Oil
Salt
Directions
- Trim off the ends of the oyster and trumpet mushrooms to remove the woody substrate. Slice the king trumpet mushrooms into ½” slices. Score the edge in a criss-cross pattern.
- Salt the mushrooms and drizzle sambal and oil on top, tossing to combine. Set aside for the mushrooms to naturally release their liquid.
- Combine sugar, fish sauce, and coconut milk in a bowl. Toss in the rice noodles.
- Heat an oiled pan over medium heat. Add the mushrooms and cook until the edges are crispy.
- Assemble the dish with coconut rice noodles on the bottom, topped with mushrooms, string beans, peanuts, and a lime wedge.
Recipe by Local Roots team member Phoebe Tran
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