Hoisin Mushrooms Noodle Bowl with Peanut Sauce
Savory hoisin sauce-covered juicy mushrooms accompanied by crisp greens and shredded vegetables tossed in a citrus, sweet, and spicy peanut dressing with chewy mung bean vermicelli noodles combined to make a delightful dish filled with a mixture of textures and flavor in every bite.
Servings 2
Calories: 458.29kcal
Ingredients
Hoisin Mushrooms
- 1 tablespoon avocado oil
- 1 cup shitake mushrooms stems removed
- 1 cup cremini mushrooms sliced thin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 garlic cloves minced or garlic pressed
- 1 tablespoon hoisin sauce
- ¼ cup vegetable broth
Vermicelli Noodles
- 3 cups water
- 100 grams of cellophane vermicelli noodles
Sweet and Spicy Thick Peanut Dressing
- 2 tablespoons sweet Thai chili sauce
- 2 tablespoons chunky peanut butter
- 1 lime juiced and zested
- 1 tablespoon water
- ½ teaspoon kosher salt
Vegetables Mix
- 2 cups mixed greens
- 2 cups tri-color cabbage slaw mix
- 1 cup cucumber julienne, or shredded
- 1 cup red bell peppers sliced thin
- ½ cup cilantro chopped coarse
- 1 tablespoon mint sliced thin
Garnish
- 4 scallions sliced thin
- 1 tablespoon siracha sauce
Equipment
- Sieve Strainer
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook Vermicelli Noodles: Bring a large saucepan of water to a boil. Then add the noodles and boil for 5 minutes; strain, cool under cold running water, and strain.
- Make the Peanut Dressing: In a small mixing bowl, whisk sweet Thai chili sauce, chunky peanut butter, lime juice, zest, and water and set aside.
- Cook the Hoisin Mushrooms: Heat a medium saute pan on medium-high heat and add oil to the hot pan. Then add the mushrooms, season with salt and pepper, and sear by letting them sit and brown without stirring for one minute.
- Stir the mushroom to allow the other sides to brown, and let it sit again for another minute. Then add the garlic and combine, occasionally stirring for thirty seconds to prevent the garlic from burning.
- Deglaze the pan by adding the vegetable broth and scraping the bottom to lift the cooked, flavorful bits to incorporate them into the mixture. Then add the hoisin sauce and stir the ingredients to combine well; remove from the heat, and set aside.
- Make the Vegetable Salad: In a large mixing bowl, combine the mixed greens, cabbage slaw mix, cucumbers, red bell peppers, cilantro, mint, and dressing.
- Plate Up: Divide the vegetable salad among the bowls evenly and place it on one-half side of the bowl, then place the vermicelli noodles on the other half.
- Divide evenly and scoop the hoisin mushrooms into the center of the dish. Garnish by sprinkling on the scallions and drizzling on the siracha sauce.
Video
Nutrition
Calories: 458.29kcal | Carbohydrates: 74.35g | Protein: 10.47g | Fat: 16.36g | Saturated Fat: 2.6g | Cholesterol: 0.24mg | Sodium: 1423.82mg | Fiber: 8.02g | Sugar: 14.02g
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