Ginger Peanut Noodles with Crispy Mushrooms

a warming and light dish perfect for spring weather

Springtime can be tricky with the shifting weather. Lately, I’ve been wanting meals that are warming but not super heavy. So I’ve been reaching for ginger, garlic, turmeric, and fresh herbs to help me feel warm and invigorated.

This is a quick and easy dish for lunch or dinner with ingredients you likely already have in your pantry. One ingredient I’ve been using a ton of is Monfefo’s Ginger Wellness Shot. They make the most delicous organic cold-pressed turmeric and ginger juices that are ready to use in your everday rituals.

When my digestion is feeling a little sluggish, I take a swig of the ginger shot to get immediate warmth and soothing. Delightfuly on it’s own, it’s also great for adding a bit of heat to teas, dressings, sauces, or soups.

It went perfectly in this quick Ginger Peanut Sauce. Make a double batch to keep on hand for grain bowls, roasted vegetables, or as a dipping sauce for spring rolls.

The trick to this dish is adding lots of fresh herbs like basil or cilantro and making sure there’s enough heat from the ginger. The sauce should be creamy but not super thick, but you can always thin it out with some of the warm pasta water.

If you can’t find maitake mushrooms, just sub for shiitakes or another mushroom you love. Getting the edges nice and crispy makes the mushrooms addictive, so you might want to make more to enjoy throuhgout the week.

P.S. If you’ve seen Monfefo around and have been curious about trying thier products, we’re doing a workshop together on May 22nd. I’ll share simple ways to incorporate their wellness shots into delicious meals and drinks. You can find more info and sign up to join me in the workshop here.

Ginger Peanut Noodles with Crispy Mushrooms 

Serves 2

Ingredients

1/2 package of long pasta or noodles (I used fettuccini)

1 tablespoon butter or ghee

3 cups fresh maitake mushrooms

For the Ginger Peanut Sauce 

1/2 cup peanut butter

1 tablespoon tamari or soy sauce

1 teaspoon ground turmeric

juice of 1 lime

splash of rice vinegar

2 teaspoons honey

1 tablespoon of Monfefo Ginger Shot or 2 teaspoons fresh ginger, grated

1 clove garlic, grated

1/4 cup fresh basil, roughly chopped

1-2 big handfuls pea shoots, arugula, or other tender greens

Toppings

quick pickled onions 

sesame seeds

1. Cook pasta or noodles according to package directions.

2. Meanwhile, in a skillet, add the butter or ghee and melt on medium heat. Tear the maitake into strips and add to the skillet cooking until the edges are crispy and browing on both sides, about 5 minutes. Season with salt and set aside while you assemble the sauce.

3. In a small jar add the peanut butter, tamari, turmeric, lime juice, rice vinegar, honey, ginger shot, garlic, and a spoonful of the hot pasta water. Close with a lid and shake to combine. Taste and adjust for more acid, salt, or sweetness.

4. Strain the pasta adding it back to the pot with a few spoonfuls of the ginger peanut sauce.

5. Toss with tongs to coat then mix in the basil and pea shoots (or tender greens).

6. To serve, divide among plates and top with the crispy mushrooms, quick pickled onions, and sesame seeds.

Enjoy!

xx - Sarah Kate