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Shredded mushrooms noodles ‘香菇丝面’, anyone want to share this with me??
If you have a busy day ahead & are looking for a quick simple comfort meal, this recipe is for you?. King oyster/trumpet mushroom has a great fibrous texture & gives a dish the umami flavor that I love?. It doesn’t taste much when raw & it’s a great flavor absorber just like tofu. Hope you’ll give this simple dish a try & wishing you a great #meatlessmonday friends.?
Recipe (yields 2 servings)
Ingredients:
~ 8-10oz of King oyster/trumpet mushrooms
~ 1 cucumber, shredded
~ 2 teaspoons oil, 1/2 teaspoon salt, few dashes of white pepper
~ noodles of your choice
?Sauce: Mix together below in a bowl, set aside
~ 1 tablespoon soy sauce
~ 2 teaspoons toasted sesame oil
~ 1 teaspoon finely minced garlic
~ 1 teaspoon organic sugar/maple syrup
~ 1 teaspoon chili oil (recipe on highlights)
~ 1 tablespoon hot water until combined.
✔️Using a fork or your fingers, tear King oyster mushrooms into pieces. Massage mushrooms with oil, salt & white pepper
✔️Preheat oven to 350F, place mushrooms on a lined baking sheet in one layer & bake for 20 mins until some sides turn crispy. Baking the mushrooms is to remove as much moisture as possible so they are ready to absorb the sauce??
✔️Mix baked mushrooms shreds with sauce until well combined.
✔️Cook noodles based on package instructions. Drain & rinse noodles in ice-cold water. My noodles came seasoned with salt, so I didn’t add anything else. Season yours to your preference.?
Place noodles in a bowl, top with cucumber, chili & mushrooms with the sauce, then Slurp away!?
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