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!
