Peanut Noodles with pulled Trumpet Mushrooms

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I had a lot of fun with this recipe. I’ve never worked with trumpet mushrooms before and just bought them on a whim not knowing how I’d incorporate them into the dish. Little did I know I was in for a huge surprise. The stems make the best “pulled pork.” While the mushrooms were a great experience, the peanut noodles were the main event. The peanut sauce is sweet, spicy, and acidic. The main ingredient is creamy peanut butter but you wouldn’t believe it once you tasted it. Almost all of the ingredients for the sauce are probably in your kitchen right now which is another reason this is so great.


To start this recipe off boil a pot of water for the noodles then begin to cut the vegetables. Thinly slice the red cabbage, green onions, and jalapeno. To shred the carrots use the small holes on a box grater. Roughly chop the cilantro leaves. Set all of the veggies to the side until you’re ready to mix all the ingredients together.

Next, its time to prepare the trumpet mushrooms. Pre heat the oven to 350 degrees. Cut the caps off the mushrooms then thinly slice them. To shred the stems, hold the stem firmly on the surface of a cutting board and shred lengthwise with a fork. The mushroom shreds will resemble pulled pork. When you get to the end of the mushroom you can pull it apart with your fingers. Once all of the mushrooms are shredded then combine them with the sliced caps, soy sauce, granulated garlic, granulated onion, and smoked paprika. Spread in a even layer on a parchment lined baking sheet, bake for 20 mins.

The water should be boiling by this point, cook the noodles according to the directions on the package then drain and rinse with cold water. Mix together all of the peanut sauce ingredients. The big thing here is making sure the water is hot enough to melt the peanut butter to make it easier to mix.

Finally, mix the noodles, peanut sauce, red cabbage, carrots, jalapeno, cilantro, green onions, and peanuts. If the sauce seems a little thick add a splash of water to the bowl to loosen it up a bit. Transfer the peanuts noodles to a serving dish then top with cilantro, green onions, and peanuts. In the center of the noodles place a pile of shredded mushrooms topped off with sesame seeds.



Chef Knife
Box Grater
Cutting Board


– Hold the peanut sauce over the boiling water for the noodles to heat the bowl making the peanut butter easier to incorporate into the sauce
– Prepare the sauce and veggies a day in advance for a quick meal the next day. Just boil the noodles then add all of the ingredients
– Eat the noodles warm or cold. To eat warm just wait to boil the noodles until all the other ingredients are ready, then add them to the hot noodles.


Peanut sauce:
1/2 cup Peanut butter
3 tbsp Soy sauce
1 tbsp Sesame oil
1/2 cup Hot water
Juice of one lime
1 tsp Rice vinegar
1/2 tsp Red pepper flakes

Peanut noodles:
8oz Rice noodles or Fettucine, cooked using instructions on the package
1 cup Red cabbage, thinly sliced/shredded
1/2 cup Carrots, shredded
1 Jalapeno, cut into rings
1/2 cup Cilantro, roughly chopped
1/2 cup Green onions, thinly sliced
1/4 cup Roasted peanuts, chopped
Additional cilantro, green onions, and peanuts for garnish

Pulled trumpet mushroom:
1/2 lb Trumpet Mushrooms, stems shredded and caps thinly sliced
2 tbsp Soy sauce
2 tsp Granulated garlic
2 tsp Granulated Onion
2 tsp Smoked paprika
Sesame seeds for garnish


Peanut sauce:
Mix together the peanut butte, soy sauce, sesame oil, warm water, lime juice, red pepper flakes, and rice vinegar. Set aside until noodles are ready to be mixed.

Peanut noodles:
In a large mixing bowl gently combine the noodles, peanut sauce, shredded red cabbage, shredded carrots, jalapeno, cilantro, green onions, and chopped peanuts. Transfer to a serving dish then top with cilantro, green onions, and peanuts. Finally, make a neat pile of shredded mushrooms in the center of the noodles, garnish with sesame seeds.

Pulled trumpet mushroom:
Pre heat the oven to 350 degrees. Cut the caps off the mushrooms then cut them into thin slices. Using a fork, scrape the mushroom stems lengthwise until it begins to resemble shredded pork. Once all of the mushrooms are sliced and shredded mix them with the soy sauce, granulated garlic, granulated onion, and smoked paprika. Bake for 20 mins.

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