2 T. extra virgin olive oil

2 T. shoyu

4 oz. (4 C. loosely packed) fettucine-style rice noodles

2 carrots, sliced into matchsticks (1 C.)

2 T. chopped fresh mint

2 T. chopped fresh cilantro

2 T. chopped fresh chives

Roasted Shallot Peanut Sauce (recipe follows)

Tamarind Dipping sauce (recipe follows)

1/2 C. dry-roasted peanuts, chopped, for garnish

 

Preheat the oven to 375.

Cut the stems off the shiitakes and discard them (or save them for stock). Thinly slice the caps; you should have 5 C.. Toss the shiitakes in a bowl with the olive oil and shoyu. Then spread them out on a parchment-covered baking sheet and transfer it to the oven. Roast, stirring twice, until the mushrooms are shrunken, browned, and fairly crisp, about 40 minutes. Place the mushrooms in a small bowl and set it aside. Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and rinse the noodles for at least 30 seconds under cold water to prevent sticking. Toss the noodles in a bowl with the carrots and herbs. Mound a portion of noodles on each plate, and drizzle the dipping sauce and the peanut sauce over the top. Sprinkle with the mushrooms and peanuts.

 

Roasted Shallot Peanut Sauce

 

3 medium shallots, unpeeled

1 C. unsweetened coconut milk

1/2 C. smooth peanut butter

3 T. natural sugar, preferably maple sugar or evaporated cane sugar

1/2 tsp. cayenne pepper

1 T. shoyu

2 T. plus 1 tsp. fresh lime juice

 

Preheat the oven to 375 F. Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving. Makes 2 C..

 

Tamarind Dipping Sauce

 

2 T. natural sugar, preferably maple sugar or evaporated cane juice

6 T. water

1 T. fresh lime juice

1 T. tamarind concentrate

1 T. shoyu

1 tsp. chopped fresh cilantro

1 garlic clove, minced

1 tsp. finely slivered seeded red serrano or ThaI bird chile

 

Combine the sugar and water in a small saucepan, and warm over medium heat until the sngar dissolves. Remove the pan from the heat and mix in the lime juice, tamarind concentrate, and shoyu, stirring until smooth. Let the mixture cool slightly, and then stir in the cilantro, garlic, and chile. The sauce should be tangy and slightly sour. The sauces will keep, covered and refrigerated, for up to 5 days. Makes 1/2 C..

 

 

Yield:

Calories:

Fat:

Fiber: