The oyster mushroom marinade uses Auria’s Malaysian hot chili sambal as a base to create a beautiful red-tinted, charred edge. Scoring the king trumpet mushrooms also allows for the marinade to touch more surfaces and provide more crunchy texture. Coconut milk is added to the rice noodles to cool down the heat, and fresh string beans offer a refreshing palate cleanser in between bites.
3 tbsp hot chili sambal
3 tbsp oil
½ tsp sugar
½ tsp fish sauce
½ cup coconut milk
½ cup rice noodles, cooked
1 lime wedge
2 tbsp peanuts, toasted and crushed
¼ cup string beans
½ tsp scallions, sliced
Recipe by Local Roots team member Phoebe Tran
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