Prepare the Coconut Almond Hatch Chile Dressing

  • Coconut milk 400.0 ml
  • Almond butter 60.0 g
  • Soy sauce 30.0 ml
  • Lime, juiced 0.5 each
  • Sriracha sauce 13.0 ml
  • Salt, as needed
  • Hellmann's® Spicy Hatch Chile 2 x 3.78 L 330.0 ml

Prepare the Pickled Cucumbers

  • English cucumber 1.0 each
  • Water 375.0 ml
  • Vinegar, rice wine 125.0 ml
  • Sugar 100.0 g
  • Coriander seeds 2.0 g
  • Salt, kosher 9.0 g

Prepare the Sweet Potatoes

Prepare the Mushrooms

  • King Trumpet Mushrooms 700.0 g
  • Canola oil, as needed
  • Salt and Pepper, to taste

Prepare the Salad

  • Soba noodles, black, cooked 1.14 kg
  • Unsweetened coconut flakes, toasted 75.0 g
  • Pepitas, roasted 140.0 g
  • Cilantro leaves 8.0 g
  • Mixed greens 425.0 g
  1. Prepare the Coconut Almond Hatch Chile Dressing

    • Combine Hellmann’s Spicy Hatch Chile Dressing, coconut milk, almond butter, soy sauce, lime juice, Sriracha and salt. Stir to blend well.
  2. Prepare the Pickled Cucumbers

    • Halve the cucumber and slice thinly on a mandoline. Place the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
    • Meanwhile, combine the water, salt, vinegar, sugar, and coriander in a medium saucepan and bring to a boil. Remove from the heat and let cool.
    • Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.
  3. Prepare the Sweet Potatoes

    • Combine olive oil, Knorr® Intense Flavors Roast Umami, butter, sesame oil, maple syrup, cayenne, cinnamon, coriander, salt and pepper to taste. Toss the sweet potatoes with the mixture to coat well.
    • Roast on a parchment line sheet pan at 200 C° until golden brown, about 15 minutes.
  4. Prepare the Mushrooms

    • Cut the mushrooms in half lengthwise, then score the flat sides in crosshatch pattern
    • Sear mushrooms in oil, cut side down. Cook until golden brown, about 4 minutes. Season with salt and pepper and set aside.
  5. Prepare the Salad

    • For each portion, toss 114 g cooked black soba noodles with 60 ml Coconut Almond Hatch Chile Dressing.
    • Toss 43 g mixed greens with 30 ml Coconut Almond Hatch Chile Dressing. Arrange next to noodles. Arrange the noodles and greens in a bowl. Add 58 g roasted sweet potato slices next to greens and noodles. Add 4 mushroom halves and pickled cucumber.
    • Garnish with toasted coconut, toasted pepitas and fresh cilantro leaves.
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