Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli Recipe

By
Suzanne Lehrer
Suzanne Lehrer
Suzanne Lehrer Dumaine is chef and owner of Three Owls Market, a specialty market and café in New York City. She was previously the Director of Culinary Operations for Plated.com, editor for Cooking Channel, and a Serious Eats columnist.
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Updated September 29, 2020
Suzanne Lehrer

Inspired by the multifaceted colors and flavors of Vietnamese stir-fries, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. The vermicelli noodles here are more utilitarian than star feature; they're meant to soak up any flavors, juices—and colors—from the stir-fry, and they'll give your lunch some starchy heartiness as well. When left to sit overnight, the noodles really soak in the turmeric, vinegar and lime, making them more exciting than they were the night before.

One of the more surprising, delightful things to find in a Vietnamese dish is copious amounts of lime. Not just a faint dusting of zest, but a bold sprinkling of minced lime rind, which I've added here. It ends up being a huge bonus when it lands on your fork, but not at all overwhelming or bitter when combined with the ranges of tastes that go with it.

This dish is mostly inspired by the flavors of cha ca la vong, a Vietnamese fish fry. If you enjoy the flavor profile, try this dish with a white-flesh fish (and dig in immediately).

Recipe Details

Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli Recipe

Active 20 mins
Total 25 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 medium cloves garlic
  • 4 ounces rice vermicelli noodles, soaked in hot water for 15 minutes
  • 1 1/2 teaspoons rice vinegar, divided
  • 1 1/2 tablespoons canola oil, divided
  • 1 1/2 tablespoon sesame oil, divided
  • 1/2 teaspoon ground turmeric
  • 12 ounces shiitake mushrooms, stems removed, caps halved if large
  • Kosher salt
  • 2 scallions, white and green parts thinly sliced
  • 1 1/2 teaspoons lime juice (from 1 lime), plus one 1-inch strip rind, pith removed, diced
  • 1 1/2 cups spinach leaves
  • 1/4 cup fresh dill fronds

Directions

  1. Bring pot of water to boil. Add garlic and blanch for 5 minutes. Drain, slice and set aside. Drop noodles into boiling water for 30 seconds, then drain. Sprinkle with 1/2 teaspoon vinegar and toss.

  2. Heat 1 tablespoon canola and 1 tablespoon sesame oil in large skillet over medium-high heat. Add turmeric and toast, stirring, 1 minute. Add mushrooms, tossing to coat in oil. Sprinkle with 1/8 teaspoon salt and lower heat to medium. Cook until just starting to brown, about 3 minutes. Add sliced garlic, scallions, remaining rice vinegar, lime juice, lime rind and remaining oil and saute for 2 to 3 minutes longer. Fold in spinach and cook just until wilted. Remove from heat and fold in dill, tossing until just wilted. Serve with vermicelli noodles immediately, or let cool and store in airtight container for later. Reheat or eat cold.

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