Vietnamese Rice Noodle Salad with Mushrooms and Spicy Peanut Vinaigrette

halfbakedharvest.com

TwistedLogic

subheading: Mushrooms:

4 to 6 Portobello mushroom caps, halved

2 tablespoons sesame oil, or extra virgin olive oil

¼ cup low sodium soy sauce

2 cloves garlic, minced or grated

1 inch piece fresh ginger, grated

2 shallots, thinly sliced

subheading: Salad:

4 ounces vermicelli rice noodles

3 heads romaine lettuce, shredded

4 carrots, shredded

3 green onions, chopped

2 Persian cucumbers, thinly sliced

½ cup each fresh cilantro and mint, roughly chopped

⅓ cup roasted peanuts, chopped

1 Fresno or jalapeño pepper, sliced

subheading: Spicy Peanut Vinaigrette:

¼ cup sesame oil

¼ cup rice vinegar

2 to 3 tablespoons chili sauce (I like sambal oelek)

2 tablespoons low sodium soy sauce

2 tablespoons honey (use maple syrup if vegan)

1 to 2 tablespoons creamy peanut butter

juice of 1 lime

Directions at halfbakedharvest.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer