Corn and Chanterelle Noodle Stir Fry — Fo Reals Life

September 15, 2013 September 15, 2013/ Morgan

Summer is still hanging on just a bit here and we’ve got CORN! Loads and loads of awesome organic corn all around for super crazy cheap. Super duper crazy cheap. So I’m eating it like there’s no (corn to be found) tomorrow. And chanterelle mushrooms are inexpensive in my part of the world right now too. I just knew I had to have them both for dinner.  

If you can find a good wild mushroom that will really work best with this. Chanterelle is best really here. It’s almost sweet, delicate and not at all overpowering like some mushrooms can be. If you can’t find anything good then just leave them out entirely and use another abundant vegetable like zucchini. 

And I also discovered something the other day – sriracha on corn is HEAVENLY. Super sweet and spicy.. ahh…. So I grabbed the sauce from the Super Easy Pad Thai, upped the spice factor and tossed it together with everything. Lovely easy vegan summer dinner if I do say so myself. 

(makes 4-6 servings)  

  • 8 oz medium wide rice noodles (can’t find em? use cooked fettucini instead.)
  • 1.5 pounds chanterelle mushrooms
  • 3 ears fresh corn on the cob (or about 3 cups frozen if you must) 
  • 4 Tablespoons lime juice (2-3 limes) 
  • 4 Tablespoons sugar (whatever kind you like) 
  • 2 Tablespoons sriracha hot sauce
  • 5 Tablespoons low sodium soy sauce or tamari
  • 1/4 cup cilantro minced
  • 1/3 – 1/2 cup chopped roasted peanuts (optional but delicious)  

Cook the rice noodles according to package directions (Mine had no directions so here’s what you do if you don’t have a clue: boil a big pot of water. Take it totally off the heat and stir in the noodles. Let them soak for 8-10 minutes.)  

Cook your corn on the cob – boil, steam or bake it (however you like it best! If you’re using frozen corn then just thaw it out.) 

Make the sauce: mix together the lime juice, sugar, sriracha and soy sauce/tamari. Set aside

Heat a large non stick pan over high heat. Add in the mushrooms and cook until they are lightly browned. Add in the corn, noodles and the sauce you made. 

Stir and cook for 4-5 minutes or until the noodles have soaked up the majority of the sauce. Turn off the burner, take the pan off the heat and sprinkle the cilantro over it. Garnish each serving with some chopped peanuts and serve with some lime wedges and sriracha. 

September 15, 2013/ Morgan/