Vietnamese rice noodle bowl with marinated portobello mushrooms

Vietnamese rice noodle bowl
  • Serves: 2
  • Preparation: 15 minutes
  • Cooks In: 15 minutes
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Ingredients

Marinated mushrooms
400 g portobello mushrooms
2.50 tbsp soy sauce
3 tbsp maple syrup
1 spring onion, chopped
1 tbsp leamon grass
1 tsp grated ginger
2 tsp Chinese Five Spice
2 tsp sesame oil
Noodle bowl
200 g rice vermicelli noodles, cooked and cooled
Lettuce leaves of choice
2 carrots, peeled and julienned
Fresh herbs such as coriander, Thai basil and/or mint
2 tbsp crushed roasted peanuts
1 bird’s eye chilli, finely sliced
Fresh lime wedges
Store-bought or homemade nước chấm sauce

Method

1

Combine all the marinade ingredients together in a bowl.

2

Remove the stems from the mushrooms, then slice in half. Add the mushrooms and stems to a large bowl, then pour the marinade over. Coat well, then set aside to marinate for 30 minutes.

3

Meanwhile, prepare all the other ingredients.

4

Heat the sesame oil over medium-high heat. Add the mushrooms along with the marinade and grill each side for 7–8 minutes, until well caramelised, keeping an eye on them towards the end of cooking, to avoid burning.

5

Arrange the lettuce, noodles, carrot, herbs and cooked mushrooms in two serving bowls. Serve with crushed peanuts, chilli and fresh lime.

6

Enjoy with Vietnamese nước chấm dipping sauce.

Ingredients

Marinated mushrooms
 400 g portobello mushrooms
 2.50 tbsp soy sauce
 3 tbsp maple syrup
 1 spring onion, chopped
 1 tbsp leamon grass
 1 tsp grated ginger
 2 tsp Chinese Five Spice
 2 tsp sesame oil
Noodle bowl
 200 g rice vermicelli noodles, cooked and cooled
 Lettuce leaves of choice
 2 carrots, peeled and julienned
 Fresh herbs such as coriander, Thai basil and/or mint
 2 tbsp crushed roasted peanuts
 1 bird’s eye chilli, finely sliced
 Fresh lime wedges
 Store-bought or homemade nước chấm sauce

Directions

1

Combine all the marinade ingredients together in a bowl.

2

Remove the stems from the mushrooms, then slice in half. Add the mushrooms and stems to a large bowl, then pour the marinade over. Coat well, then set aside to marinate for 30 minutes.

3

Meanwhile, prepare all the other ingredients.

4

Heat the sesame oil over medium-high heat. Add the mushrooms along with the marinade and grill each side for 7–8 minutes, until well caramelised, keeping an eye on them towards the end of cooking, to avoid burning.

5

Arrange the lettuce, noodles, carrot, herbs and cooked mushrooms in two serving bowls. Serve with crushed peanuts, chilli and fresh lime.

6

Enjoy with Vietnamese nước chấm dipping sauce.

Vietnamese rice noodle bowl with marinated portobello mushrooms

Tags:

 Asian, Healthy, Quick n Easy

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