Vietnamese Rice Noodle Salad

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. Start 10m timer

2. Meanwhile, cook the vermicelli rice noodles (4 oz) according to package directions.

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).

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.

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. Start 10m timer

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. Start 3m timer

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!