hoisin noodles, roasted mushrooms & cucumber salad
Bowl of yum
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 8 ounces rice noodles
- 2 limes
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 seedless cucumber diced
- 1/2 red onion sliced
- 1 pound shiitake mushrooms chopped
- 3 tablespoons teriyaki sauce
- 4 scallions chopped
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 cup edamame shelled
- 3 tablespoons hoisin sauce
- 1 teaspoon chili sauce
- fresh cilantro chopped
How To Make hoisin noodles, roasted mushrooms & cucumber salad
-
Step 1First combine the juice of 1 lime with the rice vinegar, and honey. Add the cucumber and half the red onion. Taste and season with salt and pepper. Set aside.
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Step 2Preheat oven 450 degrees. Place the mushrooms in a bowl and add the teriyaki sauce, scallions and 1 tbsp oil. Spread out on baking sheet and bake for 20 minutes.
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Step 3Place water in a large pot and bring to a boil. Add the rice noodles and cook according to package directions. Drain and reserve 1/4 cup of the cooking water.
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Step 4Add the remaining oil to a skillet or wok. Add the remaining red onion, garlic and ginger. Stir fry 3 minutes. Add the edamame and heat 3 more minutes.
-
Step 5Stir in the hoisin, remaning lime juiced, chili sauce and noodle cooking water. Add the rice noodles and stir to combine.
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Step 6Serve the noodles on a plate then top with the mushrooms and finally the cucumber salad garnished with cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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