Mixed Mushroom Noodle Bowl

October 19, 2020

Mixed Mushroom Noodle Bowl

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! 


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 


  1. Cook the rice noodles according to package directions. Drain the noodles in a colander.
  2. In a small bowl, whisk together the peanut sauce ingredients.
  3. 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.
  4. 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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