Grilled Lemongrass Mushroom Vermicelli Bowls

GRILLED LEMONGRASS MUSHROOM VERMICELLI BOWLS
  • Serves: 2
  • Preparation: 30 minutes
  • Cooks In: 10 minutes
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Ingredients

Lemongrass Mushrooms
2 cups Swiss brown mushrooms
2 tbsp Vietnamese fish sauce
½ tbsp white sugar
3 garlic cloves, minced
2 tsp soy sauce
3 tbsp lemongrass (only use the tender inner part), finely chopped
Pickled Carrots
1 large carrot
2 tsp white sugar
½ tsp sea salt
1 tbsp rice vinegar
Warm water, just enough to cover
Salad Dressing
1 tbsp white sugar
1 ½ tbsp rice vinegar
2 tbsp fresh lime juice
1 ½ tbsp Vietnamese fish sauce
1 tbsp water
½ red chilli, finely chopped, plus extra sliced chilli to top the bowls
Vermicelli Bowls
200 g vermicelli noodles
A big handful of fresh mint
A big handful of fresh coriander
1 small head of lettuce (cos, butter or oak leaf work well)
1 tbsp olive oil (to cook the mushrooms)
To serve:
Finely chopped red chilli

Method

1

Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.

2

Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.

3

Make the salad dressing: combine all ingredients and stir.

4

Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.

5

Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!

6

Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.

7

Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.

8

Top with the mushrooms, pickled carrots and fresh herbs.

Ingredients

Lemongrass Mushrooms
 2 cups Swiss brown mushrooms
 2 tbsp Vietnamese fish sauce
 ½ tbsp white sugar
 3 garlic cloves, minced
 2 tsp soy sauce
 3 tbsp lemongrass (only use the tender inner part), finely chopped
Pickled Carrots
 1 large carrot
 2 tsp white sugar
 ½ tsp sea salt
 1 tbsp rice vinegar
 Warm water, just enough to cover
Salad Dressing
 1 tbsp white sugar
 1 ½ tbsp rice vinegar
 2 tbsp fresh lime juice
 1 ½ tbsp Vietnamese fish sauce
 1 tbsp water
 ½ red chilli, finely chopped, plus extra sliced chilli to top the bowls
Vermicelli Bowls
 200 g vermicelli noodles
 A big handful of fresh mint
 A big handful of fresh coriander
 1 small head of lettuce (cos, butter or oak leaf work well)
 1 tbsp olive oil (to cook the mushrooms)
To serve:
 Finely chopped red chilli

Directions

1

Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.

2

Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.

3

Make the salad dressing: combine all ingredients and stir.

4

Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.

5

Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!

6

Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.

7

Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.

8

Top with the mushrooms, pickled carrots and fresh herbs.

Grilled Lemongrass Mushroom Vermicelli Bowls

Tags:

 Asian, Healthy, Quick n Easy

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