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Picture of Coconut, Ginger, and Mushroom Noodles
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3119 kcal 156 %
  • Fat 152 g 235 %
  • Saturated 37 g 186 %
  • Carbs 398 g 133 %
  • Fiber 42 g 167 %
  • Protein 91 g 182 %
  • Cholesterol 0 mg 0 %
  • Sodium 6790 mg 283 %
  • Calcium 359 mg 36 %
  • Magnesium 894 mg 213 %
  • Potassium 5372 mg 114 %
  • Iron 23 mg 128 %
  • Zinc 17 mg 153 %
  • Phosphorus 2274 mg 325 %
  • Vitamin A 116 µg 13 %
  • Vitamin C 79 mg 87 %
  • Thiamin (B1) 2 mg 207 %
  • Riboflavin (B2) 2 mg 147 %
  • Niacin (B3) 33 mg 206 %
  • Vitamin B6 4 mg 290 %
  • Folate equivalent (total) 578 µg 144 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 21 mg 140 %
  • Vitamin K 125 µg 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Coconut, Ginger, and Mushroom Noodles

Ingredients

  • 2 Tbsp. granulated sugar
  • ½ cup plus 2 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar
  • 6 Tbsp. light soy sauce, divided
  • 12 oz. shiitake mushrooms, stems removed, thinly sliced, divided
  • 1 5” piece ginger, peeled, cut into matchsticks, divided
  • ½ cup raw cashews
  • ½ cup unsweetened shredded coconut
  • 8 oz. dried soba noodles
  • 2 Tbsp. kecap manis (sweet soy sauce)
  • 6 Tbsp. vegetable oil, divided
  • 12 canned baby corn, halved crosswise
  • 8 oz. green beans, trimmed, cut into thirds
  • 6 small shallots, thinly sliced

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