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hoisin noodles, roasted mushrooms & cucumber salad

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Bowl of yum

yield 2 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For hoisin noodles, roasted mushrooms & cucumber salad

  • 8 oz
    rice noodles
  • 2
    limes
  • 1 1/2 Tbsp
    rice vinegar
  • 2 Tbsp
    honey
  • 1
    seedless cucumber diced
  • 1/2
    red onion sliced
  • 1 lb
    shiitake mushrooms chopped
  • 3 Tbsp
    teriyaki sauce
  • 4
    scallions chopped
  • 2 Tbsp
    olive oil divided
  • 3 clove
    garlic minced
  • 1 Tbsp
    grated ginger
  • 1 c
    edamame shelled
  • 3 Tbsp
    hoisin sauce
  • 1 tsp
    chili sauce
  • fresh cilantro chopped

How To Make hoisin noodles, roasted mushrooms & cucumber salad

  • 1
    First 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.
  • 2
    Preheat 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.
  • 3
    Place 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.
  • 4
    Add 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.
  • 5
    Stir in the hoisin, remaning lime juiced, chili sauce and noodle cooking water. Add the rice noodles and stir to combine.
  • 6
    Serve the noodles on a plate then top with the mushrooms and finally the cucumber salad garnished with cilantro.
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Categories & Tags for Hoisin Noodles, Roasted Mushrooms & Cucumber Salad:

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