Munchery is excited to offer signature dishes from renowned San Francisco restaurant, The Slanted Door! Watch this video demo of executive chef and owner Charles Phan to see how he prepares a delicious vegetarian dish, Yuba Noodle Mushroom Salad, with Munchery’s cooking kit.

Recipe for The Slanted Door Yuba Noodle Mushroom Salad Cooking Kit
Exclusively by Munchery

The Slanted Door’s Yuba Noodle Mushroom Salad is one of those rare vegetarian dishes that wow even the strictest carnivores. Shallots, ginger, and cilantro establish the dish’s foundational flavors, while locally-grown mushrooms and yuba noodle take the spotlight. Fun fact for the uninitiated: yuba noodle is made from tofu skins.

INGREDIENTS
From Munchery:
Ginger
Shallots
Mushrooms
Yuba
Cilantro
Soy Sauce

From Your Kitchen:
Oil
Cutting Board
Large sautée pan
Medium sautée pan
Slotted spoon

PROCEDURE

  1. The Slanted Door Yuba Noodle Mushroom Salad by Munchery

    Start by cutting the ginger into ⅛ inch slices. Gather and stack these slices, then cut them again into ⅛ inch matchsticks. Peel the shallots and slice them into ⅛ inch slices. Remove all the tough woody stems for the mushrooms, and cut the larger mushrooms into ½ inch slices. Cut the yuba in half lengthwise, then into thin strips about the width of your pointer finger.

  2. Add 1 tablespoon of oil to a large sautée pan and heat until you see one line of smoke. Add in the mushrooms, spreading them evenly in the pan so they are not crowded. Season the mushrooms with 1 teaspoon of salt and ½ a teaspoon of pepper. After about 1 minute, flip the mushrooms and continue to cook till mushrooms are tender and nicely caramelized. Set the cooked mushrooms aside.
  3. In a medium size sautée pan, heat 2 tablespoons of oil and turn off the heat once oil is hot. Quickly add in the ginger and shallots, stirring frequently to avoid burning them, until fragrant and tender. Using a slotted spoon, remove the ginger and shallots from the oil and set them aside with the mushrooms. Turn the heat back on and whisk in the soy sauce with the oil and bring to a simmer.
  4. Add the noodles to the soy and oil mixture, then add back in the mushrooms, ginger, and shallots. When the noodles are warm, turn off the heat and toss in the cilantro. Divide the noodles evenly between two plates and enjoy!

Download recipe instructions here.

Andrew Mitchell

Posted by Andrew Mitchell

Andrew Mitchell is a Copywriter at Munchery. He grew up in Helena, Montana and graduated in 2016 with an English and Creative Writing degree from Stanford University. Andrew loves goats, being lost, and toast.

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