Mixed Mushroom Noodle Bowl

30 Minute Meals Cabbage Microgreens carrots chicken Cilantro Cremini Mushrooms garlic Ginger gluten free Green Onion Hamama Hamama Microgreens Main Dish Main Dishes Microgreens Mushrooms Oyster Mushrooms peanut butter peanut sauce peanuts pork Portabella Mushrooms Red Cabbage Rice Noodles Scallions Sesame Oil Sesame Seeds Shiitake Mushrooms Soy Sauce Sriracha Tamari umami wild mushrooms

October 19, 2020

Recipe: Mixed Mushroom Rice Noodle Bowl

Author: Allie, Hamama Happiness Team Member

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes: 4-6 servings

I found a beautiful blend of mixed mushrooms (oyster, shiitake, cremini) at the store and decided I wanted to showcase them in a delicious Thai-inspired rice noodle bowl! Make sure you have your beautiful Cabbage Microgreens & Green Onions on hand!!

*Tip: Try adding ground chicken or pork!

Ingredients:

For the Ginger Soy Peanut Sauce:

1/3 cup natural peanut butter (peanuts + salt being the only ingredients)
3 tablespoons water
2+ tablespoons soy sauce (tamari for GF)
Juice of 1 lime
1 Tbsp unseasoned rice vinegar
1 1” piece of fresh ginger, finely chopped or minced
1/4 tsp sesame oil
1 teaspoon brown sugar
1 clove garlic, minced
1-2 teaspoons of sriracha or chili sauce (or to taste)

For the Noodle Bowl:

8 oz dried wide rice noodles
2 small shallots, thinly sliced
8 ounces mixed wild mushrooms (I like oyster, shiitake, and portabella), sliced
2-3 garlic cloves, thinly sliced
1 cup carrots, julienned
Toasted sesame seeds, for garnish
4 green onions, cut into 1-inch pieces, plus finely chopped green onion tops, for garnish
Cilantro, for garnish
Radish Microgreens, for garnish

Instructions:

Cook the rice noodles according to package directions. Drain the noodles in a colander.
In a small bowl, whisk together the peanut sauce ingredients.
In a large nonstick wok or skillet, heat the oil until shimmering. Add the shallots and mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and carrots and stir-fry until soft, about 2 minutes. Add the noodles and the 1 inch pieces of green onions and stir-fry until heated through, about 2 minutes.
Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Fill each bowl and garnish with green onions, cilantro, sesame seeds, and hamama microgreens!

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