Another fantastic vegan recipe from Thomas, the blogger behind Full Of Plants.
It is a definite must-try!
These noodles are coated with a rich and creamy sesame peanut sauce and served with golden brown king oyster scallops. No need to say this is better than takeout.
It starts with the king oyster mushrooms (get the big ones by the way) that are marinated in soy sauce, lime juice, and seaweed flakes to give them that “sea” flavor. Then, they are sautéed until golden brown on both sides. For extra flavor, I recommend you deglaze the pan with a couple of tablespoons of the marinade.
Next, we have the noodles that are super nutty, creamy, and a bit spicy. Making the sauce is easy, you combine all the ingredients together in a small bowl and it’s done!
I went with a mix of tahini, peanut butter, soy sauce, maple syrup, vinegar (feel free to use lime juice), ginger, garlic, and some buffalo sauce. Feel free to use sriracha or chili paste if you don’t have buffalo sauce on hand.
The final step is to coat the noodles with the Szechuan sauce, serve with the king oyster scallops and fresh herbs! For a more filling meal, feel free to serve the scallops on top of stir-fried vegetables.
KING OYSTER SCALLOPS
- 2 large (or 4 small) king oyster mushrooms
- 1/2 cup (125ml) water
- 2 tbsp (30ml) soy sauce
- 2 tbsp (30ml) lime juice
- 1 tsp dried seaweed flakes
- 5 ounces (140g) noodles (fettuccine or spaghetti)
- 2 tbsp (30ml) tahini
- 2 tbsp (30ml) peanut butter
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) maple syrup
- 1 tbsp (15ml) white rice vinegar
- 1 tsp grated ginger
- 1 clove of garlic, minced
- 1 and 1/2 tbsp (22ml) buffalo sauce (or your favorite hot sauce)
- 1/2 tsp (3ml) toasted sesame oil
For serving: chopped cilantro, basil, green onions, sliced peppers, and/or sautéed vegetables
- Start by preparing the mushrooms: rinse under cold water and cut each one into 1-inch thick rounds. Set aside.
- Combine the water, soy sauce, lime juice, and dried seaweed flakes in a small saucepan. Bring to a boil over medium heat. Once boiling, remove from heat and add the mushrooms to the saucepan. Let the mushrooms marinate for at least 30 minutes or up to 2 hours.
- Once the mushrooms have marinated enough, remove them from the marinade and set aside in a small bowl. Strain the marinade to remove the seaweed flakes.
- Bring a large pot of water to a boil and cook the noodles according to the package instructions.
- In the meantime, prepare the sauce: mix together the tahini, peanut butter, soy sauce, maple syrup, white rice vinegar, grated ginger, garlic, buffalo sauce, and sesame oil. Taste and adjust the spiciness to your liking. If the sauce appears too thick, add 1-2 tbsp of water.
- Heat a teaspoon of oil in a non-stick skillet over medium heat. Once hot, add the king oyster mushrooms and sautée on each side for 3-5 minutes, or until golden brown. Pour in a couple of tablespoons of the marinade to deglaze the skillet.
- Drain the noodles and mix them with the sauce. Divide the noodles into serving bowls, add the sautéed king oyster mushrooms, and top with chopped cilantro and green onions.
- Noodles are best served immediately but will keep in the refrigerator for up to two days.