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Coconut Noodle Pan with Mushrooms and Tomatoes

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Coconut Noodle Pan with Mushrooms and Tomatoes

The perfect coconut noodle pan with mushrooms and tomatoes recipe with a picture and simple step-by-step instructions.

For the coconut noodles:

  • 3 Eggs, size M
  • 1 tbsp Lime juice
  • 1 tsp Mushroom bouillon, grainy
  • 1 tsp Aji-No-Moto, (high purity glutamate)
  • 200 ml Coconut milk, creamy (24% fat)
  • 2 tbsp Rice Wine, (Arak Masak)
  • 1 pinch Macis powder, alternatively freshly grated nutmeg
  • 100 g Wheat flour, type 405
  • Sunflower oil

For the mushrooms:

  • 100 g White-Capped mushrooms (from the can)
  • 10 g Unsalted butter
  • 4 small Onions, red
  • 1 medium sized Cloves of garlic, fresh
  • 60 g Tomato juice
  • 20 g Spring roll sauce ala Sanur Beach, (see attachment)
  • 1 tsp Mushroom bouillon, grainy
  • 1 tsp) Macis
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)
  • 2 tbsp Celery leaves
  • 1 tbsp Sesame oil, light

To garnish:

  • 3 Cherry tomatoes
  • 2 Kaffir lime leaves

The coconut dough:

  1. Beat the eggs and whisk until homogeneous with lime juice, mushroom bouillon and Aji-No-Moto. Add coconut milk, rice wine and mace powder and mix well. With the help of a food processor, work in the flour and mix into a liquid dough. Let the dough mature for 30 minutes. Mix vigorously before use.

For the mushrooms:

  1. In the meantime, take the mushrooms out of the tin, rinse, drain well and quarter them lengthways. Melt the butter in a Dutch oven. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Pour into the butter, sweat until translucent and then add the mushrooms. Mix the ingredients from tomato juice to mace with the mushrooms.
  2. Bring the mixture to a simmer. Dissolve the tapioca flour in the rice wine and mix with the mushrooms. Bring to the boil briefly. Add the celery leaves and mix in. Season to taste with salt, pepper and the sesame oil. Take it off the stove and have it ready.
  3. Spread 1 tablespoon of sunflower oil in a pan. Add enough dough and toss to cover the base. Set the pancake on a moderate heat, but do not let it brown. Turn carefully and bake just as well. Keep doing this until all of the batter is used up. Roll up the cooled pancakes and cut into approx. 4 mm wide linguine.
  4. Put the pasta with some of the sunflower oil in a larger pan, pour the mushroom sauce over it, mix briefly and heat over a moderate heat, but do not boil any more.
  5. In the meantime, wash the cherry tomatoes, cap at the top and cut in half crosswise. Wash the kaffir lime leaves, roll them up lengthways and cut across into thin threads. Garnish the coconut noodles in the pan, serve warm and enjoy.

Annotation:

  1. One main course for 2 people. A delicious, mild but spicy side dish for fish dishes for 4 people.

Attachment:

  1. Spring roll sauce ala Sanur Beach: Spring roll sauce ala Sanur Beach
Dinner
European
coconut noodle pan with mushrooms and tomatoes

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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