Turmeric Coconut Noodles with Charred Mushrooms and Herbs
A golden, aromatic noodle bowl inspired by turmeric‑dill fish but made plant‑forward.
Equipment
- Large skillet
- Saucepan
- Tongs
- Cutting board & knife
- Serving bowls
Ingredients
- 8 ounces rice noodles
- 1 can coconut milk
- 1 cup vegetable broth
- 1 tablespoon turmeric
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 pound mushrooms sliced
- 2 tablespoons neutral oil
- 1 cup fresh herbs such as cilantro mint or Thai basil
- 1 small shallot thinly sliced
- Optional sliced chili lime wedges toasted peanuts
Instructions
- Cook the rice noodles according to package directions and rinse under cool water.
- Heat oil in a skillet over medium high heat and add the mushrooms. Cook until deeply browned and charred on the edges. Set aside.
- In a saucepan whisk together coconut milk vegetable broth turmeric soy sauce lime juice sugar ginger and garlic. Bring to a gentle simmer and cook until the sauce thickens slightly.
- Add the cooked noodles to the turmeric coconut sauce and toss until fully coated.
- Divide the noodles into bowls and top with charred mushrooms.
- Finish with fresh herbs sliced shallot and optional chili or peanuts.
Notes
- Use full fat coconut milk for a richer sauce or light coconut milk for a lighter version.
- Char the mushrooms well to bring out their savory depth.
- Add more broth if the sauce becomes too thick.
- Serve immediately for the best texture.
- Leftovers keep for up to 2 days refrigerated.