Lemongrass & Mushroom Noodle Salad Bowl

Instructions

1. 1

   Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.

   ~10 min
2. 2

   Clean and slice shiitake mushrooms and king oyster mushrooms. Finely mince lemongrass and garlic.

   ~5 min
3. 3

   Heat vegetable oil in a large skillet over medium-high heat. Add minced lemongrass and garlic, sauté until fragrant, about 1 minute.

   ~1 min
4. 4

   Add sliced mushrooms to the skillet. Cook until softened and slightly browned, about 5-7 minutes.

   ~7 min
5. 5

   In a medium bowl, whisk together soy sauce, sesame oil, water, and red pepper flakes to make the dressing.

   ~2 min
6. 6

   Chop fresh cilantro and mint. Juice half a lime into the dressing.

   ~1 min
7. 7

   In a large bowl, combine the cooked noodles, sautéed mushrooms, chopped cilantro, and mint. Pour the dressing over the salad and toss gently to combine.

   ~2 min
8. 8

   Serve immediately, with the remaining lime half cut into wedges for squeezing.