Thursday, December 9, 2010

King Oyster Mushroom Scallops over Ponzu Soba Noodles

As most of you know, I'm not a fan of processed food. There was a moment of desperation, and in that moment, starving and unable to think, I purchased a can of sriracha peas. They looked harmless enough, so I read the label. Nothing too offensive, I thought to myself, so I cracked them open right there in the aisle of the Target. They were...interesting. I think that they are mostly garlic powder, but they also had an intense saltiness, heat, and a hint of sweet. I knew I could use them for something: a crunchy coating on some tofu. Or even better, use them as a dredge for my king oyster mushroom scallops.

Ponzu Broth:

1 Not-Beef bouillon cube
2 cloves garlic (thinly sliced)
3 green onions (sliced, white parts only)
zest of one orange
2 tablespoons mirin
1 tablespoon sesame oil
splash of Braggs or soy sauce
3 cups water

Bring all ingredients to a boil then remove from heat. Make sure the bouillon cube has completely dissolved.

King Oyster Mushroom Scallops over Ponzu Soba Noodles

2 king oyster mushrooms (sliced into 1 inch segments)
olive oil
salt & pepper
1/4 cup sriracha peas (pulverized in the food processor)
ponzu broth
2 serving dried soba noodles
2 carrots (shredded with a julienne peeler)
3 green onions (green parts, sliced on the bias)
chili oil (like La-Yu)
Braggs or soy sauce

Score the tops of the mushroom slices. Drizzle each with olive oil, sprinkle with black pepper and a little salt, and lastly, dust each mushroom with the sriracha pea crumbs. Bring broth to a boil and add noodles. Once they are soft, add the carrots and remove from heat. Sear mushrooms in olive oil over medium-high heat for 3 minutes per side. (Do not overcook the king oyster mushrooms as they will become tough.)

Remove mushrooms from the pan and arrange them onto a bed of noodles and carrots. Garnish the dish with green onion, chili oil, Braggs, and another dusting of the sriracha peas. And then, try to look coy when someone thanks you for the wonderful seared sea scallops.

7 comments:

Tay Talk said...

You cracked them open right then and there? LOL

Love it.

Honestly, I would have done the same. Hey, ya gotta know, right then and there.

The dish looks delish!

Bianca said...

This looks amazing!

Simply.Aya said...

I find it hilarious that you cracked them open right then and there! So glad they met your approval because I'm excited to try this recipe out!

chen.esseff said...

I've been a vegetarian, once...about more than a decade ago, and that lasted for a little over a year.

I lived in Illinois at the time, and in a small town, so vegetarian options were slim and I had no culinary abilities then.

Your recipes truly inspire me. :)

Mel Spillman artwork said...

ooooooh la la!

The Sriracha Cookbook said...

This sounds great! I totally echo your comments about the Sriracha Peas. But this is a brilliant way to use them. I'm kinda mad that I didn't think of it myself! ;-)

Can't wait to try this out! I bought a 6pk of Sriracha Peas from Amazon since everybody was raving about them. Well, I ate one and didn't really feel compelled to finish the other five. Maybe I can now with this recipe! Viva la Sriracha!

Kristi @ Veggie Converter said...

mmm...sounds yummy. That's a great way to use those peas. You can find tastier ones at the farmer's market sometimes (homemade).