Refreshing Vietnamese Noodle Salad Bowl
Ingredients
- 8 oz king oyster mushrooms
- 3/4 cup flour
- 1/2 tsp salt
- chickpeas water
- 3 tablespoons lemongrass
- 2 tablespoons fish sauce (or substitute with 2 tbsp soy sauce, 1 tbsp water, 3 tsp sugar, and 2 tsp lime juice)
- 1 tablespoon soy sauce
- 1 tablespoon water
- salt to taste
- 3 teaspoons oil
- Vietnamese rice noodles
Dressing
- 1/4 cup lime juice
- 1/2 cup hot water
- 2 tbsp soy sauce
- 1 clove garlic, minced
- 2.5 tbsp sugar
- dash chili flakes
- sprinkles of nori sheet
- 2 tsp rice vinegar
- lime juice
Optional sides
- fresh mung bean sprouts
- shredded basil
- cilantro
- mint
- toasted peanuts
- salad greens
- jalapeño
Preparation
Cook Vietnamese rice noodles according to package instructions
Prepare the dressing by whisking together lime juice, hot water, soy sauce, minced garlic, sugar, chili flakes, nori, rice vinegar, and lime juice until well combined
Dip mushrooms in chickpea water, then coat with flour mixture
Place mushrooms on an oiled baking sheet pan
Brush oil on each mushroom and bake at 495F for 10-12 minutes until bottom turns light brown
Turn broiler to low and broil for 5 minutes, watching closely as oven temperature varies, then remove and set aside
In a heated pan with no oil, pan fry lemongrass until fragrant
Add avocado oil and stir
Add mushrooms, soy sauce mixture, and let simmer until all liquid is absorbed
Season accordingly
To assemble, place rice noodles in a bowl, top with optional sides and drizzle dressing over before serving
