Fully submerge bamboo skewers in a bowl of water and set aside.
In a large bowl or Mason jar, combine
Peanut Butter (1/4 cup)
Fresh Ginger (1 tsp)
Scallions (1 bunch)
, juice of one of the
Coconut Aminos (2 Tbsp)
Rice Vinegar (2 Tbsp)
Sambal (1/2 Tbsp)
, and Hot
Water (3 Tbsp)
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.
Transfer half of the sauce to a separate mixing bowl and add in
Full-Fat Coconut Milk (1/4 cup)
. Mix thoroughly. Reserve the remainder of the sauce for dipping.
Large Portobello Mushrooms (6)
to the coconut milk mixture and toss everything to coat. Cover with plastic wrap and refrigerate for 2-4 hours.
Skewer the mushroom slices length-wise.
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)
Remove mushrooms from grill and garnish with slices of remaining
Jalapeño Peppers (to taste)
Anaheim Chili Peppers (to taste)
Fresh Cilantro (to taste)
Serve the satay skewers immediately with the noodles and reserved dipping sauce.