Name: Vietnamese Rice Noodle Salad
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 null portobello mushrooms (halved); 2 tbsp sesame oil (or extra virgin olive oil); 0.25 cup soy sauce (low sodium); 2 cloves garlic cloves (minced or grated); 1 inch piece fresh ginger root (grated); 2 null shallots (thinly sliced); 4 oz vermicelli rice noodles; 3 heads romaine lettuce (shredded); 4 null carrots (shredded); 3 null green onions (chopped); 2 null persian cucumber (thinly sliced); 0.5 cup fresh cilantro (roughly chopped); 0.5 cup fresh mint leaves (roughly chopped); 0.33 cup roasted peanuts (chopped); 1 null jalapeno pepper (sliced); 0.25 cup sesame oil; 0.25 cup rice vinegar; 2 tbsp sambal oelek ((I like sambal oelek)); 2 tbsp soy sauce (low sodium); 2 tbsp maple syrup; 1 tbsp creamy peanut butter; 1 null lime juice (juice of)

Instructions

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1. Add the mushrooms (4 portobello) to a ziplock bag. Next add the sesame oil (2 tbsp), low sodium soy sauce (0.25 cup), garlic (2 cloves), and piece fresh ginger (1 inch). Seal the bag and marinate 10 minutes, or in the fridge up to overnight.
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2. Meanwhile, cook the vermicelli rice noodles (4 oz) according to package directions.
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3. In a large salad bowl, combine the romaine lettuce (3 heads), carrots (4), onions (3 green), cucumbers (2 persian), fresh cilantro (0.5 cup), and fresh mint (0.5 cup).
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4. To make the vinaigrette. Combine all ingredients (the sesame oil (0.25 cup), rice vinegar (0.25 cup), sambal oelek (2 tbsp), low sodium soy sauce (2 tbsp), maple syrup (2 tbsp), creamy peanut butter (1 tbsp), and juice (1 lime)) in a glass jar or measuring cup and shake (or whisk) until completely smooth.
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5. Preheat your grill, grill pan, or skillet to high. Remove the [portobello mushrooms] from the marinade and sear for 5 minutes, flip and sear another 5 minutes or until lightly charred on both sides. Slice into strips.
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6. Heat oil (1 tbsp) in a small skillet over high heat. Add the shallots (2) and cook, stirring occasionally until caramelized, about 3 minutes. Remove from the pot to the paper towel lined plate. The [shallots] will crisp as they dry.
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7. To serve, toss the salad with a few tablespoons of the vinaigrette, then divide the salad among 4 bowls. Add [vermicelli rice noodles] and sliced [portobello mushrooms] to each bowl. Drizzle each bowl with additional vinaigrette and top with crispy [shallots], roasted peanuts (0.33 cup), and pepper (1 jalapeno). Enjoy!