Sesame Shitake Mushroom Noodle Bowl
Servings 4 Servings
Ingredients
- 7 oz Rice noodles (bean thread or glass noodles) or you can use the Spaghetti Rice Noodles as I did in the recipe above.
- For Mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon grapeseed oil
- 4 tablespoons tamari sauce
- 1/2 pound shitake mushrooms sliced
- For Sauce
- 4 tablespoons mirin or rice wine vinegar
- 3 tablespoons toasted sesame oil or hot sesame oil
- 1 tablespoon tamari
- 2 tablespoons fresh ginger grated
- You Will Also Need
- 2 more tablespoons grapeseed oil
- 3 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup red bell sliced into thin strips
- 1 full cup green red or napa cabbage, sliced thin
Instructions
- Cover rice noodles with very hot water and let sit for 25 to 30 minutes, drain, set aside
- For mushrooms: In a pan at low/medium heat, add butter and oil. Add tamari and mushrooms to skillet and just do a quick stir. Let mixture sit in pan, without stirring for 6 minutes. After 6 minutes, stir to combine well and cook for 2 more minutes, set aside.
- In a separate pan, add 2 tablespoons of oil. Heat to medium and saute garlic and red pepper flakes for a minute. Add bell pepper, blanched asparagus, cabbage and sauce. Add noodles and cook just until warm. Fold in mushrooms. Garnish with green onions, sesame seeds and chili oil. Yields 4 servings.
Notes
Note: I had about 1/2 cup of previously blanched asparagus and I added that as well.