Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Fully submerge bamboo skewers in a bowl of water and set aside.
Step 2
In a large bowl or Mason jar, combine
Peanut Butter (80 g)
,
Fresh Ginger (2 g)
,
Scallions (1 bunch)
, juice of one of the
Lime (1)
,
Coconut Aminos (30 mL)
,
Rice Vinegar (30 mL)
,
Sambal (10 g)
, and Hot
Water (45 mL)
.
Step 3
Whisk or shake until thoroughly combined. The consistency should be quite thick. If too loose, add more peanut butter. If too thick, add water in 1 teaspoon increments.
Step 4
Transfer half of the sauce to a separate mixing bowl and add in
Full-Fat Coconut Milk (60 mL)
. Mix thoroughly. Reserve the remainder of the sauce for dipping.
Step 5
Add the
Large Portobello Mushrooms (6)
to the coconut milk mixture and toss everything to coat. Cover with plastic wrap and refrigerate for 2-4 hours.
Step 6
Skewer the mushroom slices length-wise.
Step 7
Heat up a grill or grill pan to medium heat. Cook the mushrooms approximately 6-7 minutes per side, or until preferred consistency. Meanwhile, now is a good time to cook your
Mung Bean Noodles (1 pckg)
.
Step 8
Remove mushrooms from grill and garnish with slices of remaining
Lime (1)
,
Jalapeño Peppers (to taste)
,
Anaheim Chili Peppers (to taste)
, remaining
Scallion (1)
, and
Fresh Cilantro (to taste)
.
Step 9
Serve the satay skewers immediately with the noodles and reserved dipping sauce.
