Thick Asian noodles topped with sauteed veggies and seared oyster mushrooms. Paired with a creamy sesame tahini dressing.
Sesame Mushroom Noodle Bowl [Vegan]
- 1/4 head red cabbage, thinly sliced
- 1 carrot sliced into ribbons
- 1 small head of broccoli, cut into florets
- 1 clove garlic, roughly chopped
- 1/4 thinly sliced white onion
- 1 1/2 cups diced shiitake mushrooms
- 4 oyster mushrooms
- 1 teaspoon sesame oil
- 12 ounces noodles
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup tahini
- Juice from 1/2 lime
- 1/2 teaspoon salt
- 1 teaspoon organic cane sugar
- 1 tablespoon water
Heat a large skillet over medium-high with a tsp of sesame oil. Add onions and garlic and saute for 2-3 minutes or until translucent & light golden brown. Add in the diced shiitake mushrooms. Stirring occasionally, cook until some moisture has left the mushrooms and they are golden brown.
Push the mushrooms over to one side of the pan and add a dash of sesame oil to the other side. Press down the oyster mushrooms into the pan so as much surface area is exposed to the heat. Sear on both sides until golden brown. Transfer both mushrooms to a plate and set aside.
Steam the broccoli and cabbage in the microwave or on the stove top. Set aside. Prepare the dressing by whisking together all the ingredients until creamy. Add more water if needed to get a slightly runny consistency.
If noodles are dry, cook them according to package directions. In my case they were fresh so I just ran them under hot water. Cool noodles and transfer to a large bowl and toss with 1 tsp of rice vinegar and 1/2 teaspoon salt.
Assemble by adding noodles to the bowl. Top with steamed cabbage and broccoli as well as raw carrot ribbons. Add some shiitake and seared oyster mushrooms. Drizzle with tahini dressing. (Optional, highly recommended) garnish with sliced green onions, a sprinkle of sesame seeds, and a lime wedge.