Asian-inspired Mushroom Veggie Noodle Bowl
A wholesome and flavorful dish featuring rice noodles, marinated mushrooms, and a variety of fresh vegetables, topped with crunchy cashews. This vegan main is infused with garlic and ginger for a satisfying Asian-inspired meal.
ingredients
- 16 oz rice noodles
- 4 portabello mushrooms, sliced
- 2 red bell peppers, thinly sliced
- 4 carrots, julienned
- 2 cups cauliflower florets
- 1/2 cup fresh mint leaves
- 1/2 cup roasted cashews, chopped
- 4 tablespoons olive oil
- 4 tablespoons tamari or soy sauce
- 4 tablespoons apple cider vinegar
- 4 cloves garlic, minced
- 2 teaspoons grated ginger
- Salt and pepper to taste
steps
- 1.
Cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
- 2.
In a bowl, whisk together olive oil, tamari, apple cider vinegar, minced garlic, grated ginger, salt, and pepper.
- 3.
Pour half of the marinade over the sliced portabello mushrooms and let them marinate for 10 minutes.
- 4.
Heat a grill pan or skillet over medium heat. Cook the marinated portabello mushrooms for 3-4 minutes on each side until they are tender and slightly caramelized. Remove from the heat and set aside.
- 5.
In the same pan, stir-fry the red bell peppers, carrots, and cauliflower florets for 3-4 minutes until slightly softened. Remove from the heat.
- 6.
In individual serving bowls, divide the cooked rice noodles, followed by the stir-fried vegetables, marinated portabello mushrooms, mint leaves, and chopped cashews.
- 7.
Drizzle the remaining marinade over the noodle bowls or serve it on the side as a dressing.
- 8.
Toss the ingredients together just before eating to combine all the flavors.
