This dish is nutritious, colourful and tasty. The portobello mushrooms provide hearty texture and full flavour to the blend of garlic, lime and herbs. This recipe requires little time to prepare and yet yields impressive results. My 3 year old gobbled up this gluten-free, vegan dish in no time and went back for a second helping. Great weeknight meal when time is of the essence.
Prep time: 15 minutes
Cook time: 20 minutes
1 Tbsp sesame oil
3 portobello mushrooms sliced
1 large red pepper sliced
2 grated carrots
1 medium sized zucchini spiralized or grated
1 c cilantro chopped
1/4 c mint chopped
Crushed peanuts (optional garnish)
3/4 package vermicelli rice noodles
3 cloves of garlic minced
1/4 c maple syrup
1/4 c tamari or soy sauce
1/4 c fresh lime juice
1 tsp cornstarch mixed in about 3 Tbsp warm water
1 tsp sriracha (or more)
- Soak vermicelli rice noodles in warm water for about 20 minutes (when pressed for time, skip this step and boil noodles separately).
- In the meantime prepare your vegetables: Chop portobello mushrooms, scallions, red pepper, and herbs. Grate carrots and spiralize zucchini. Mince garlic.
- Whisk together garlic, maple syrup, tamari, lime juice and sriracha in a measuring cup and set aside.
- Drizzle sesame oil into a wok over medium-low heat. Sauté mushrooms in wok.
- When mushrooms begin to soften, add green onion. Leave another minute or so before adding the red pepper.
- Once the red pepper begins to soften, add the carrots and zucchini and sauté for another minute or two.
- Pour the sauce into the wok over the vegetables.
- Drain the noodles and add to the wok one spoonful at a time until you reach the desired amount, making sure to toss with vegetables and sauce. (Alternatively, you can boil the noodles separately, drain them in a colander and place directly on the plates and top with stir-fry. I prefer to mix the noodles in so they absorb the flavour of the sauce).
- Toss with fresh cilantro and mint. Serve on plates and garnish with crushed peanuts.