• 6 oz Oyster Mushrooms, sliced very thinly
• 1 pack Ramen Noodles
• 4-6 slices Watermelon Radish, cut into matchsticks (see tip)
• ½ Garlic Clove, finely chopped
• 3 Tbsp Peanut Butter
• 1 Tbsp Sesame Oil
• 1 Tbsp Fish Sauce (optional)
• 1 Lime, juiced
• 2 Tbsp Neutral Cooking Oil
• 1 Tbsp Soy Sauce
• 1 tsp Sugar
• Basil Leaves, minced (optional)

To make peanut sauce, whisk together garlic, peanut butter, sesame oil, fish sauce, lime juice and enough water to thin it until it’s smooth. Set aside. Put large pot of salted water to boil. Heat cooking oil in skillet over medium-high heat. Add mushrooms. Cook, stirring constantly, until browned and beginning to turn crispy. Add soy sauce and sugar and stir quickly. Sugar will smoke a bit, but that’s ok. Cook just one minute until soy sauce is absorbed. Turn heat off. Cook ramen 1-2  minutes, until tender. Toss warm noodles with peanut sauce. Add mushrooms and toss again. Serve ramen garnished with pickled watermelon radish and minced basil, if using.

Tip: Pickled Watermelon Radish

Thinly slice watermelon radish on a mandolin. Or cut thin half-moon slices with a sharp chef’s knife. Pack sliced radish loosely into a jar. Mix together ½ cup white vinegar (apple cider vinegar works well, too), ½ cup water and ½ teaspoon sea salt. Bring to a boil and pour over radishes. Let jar cool and store in fridge. Pickled radishes will keep about two weeks in the fridge.