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Vietnamese Rice Noodle Salad with Mushrooms and Spicy Peanut Vinaigrette
HALF BAKED HARVEST21Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 portobello mushroom caps (halved)
- 2 Tbsp. sesame oil (or extra virgin olive oil)
- 1/4 cup low sodium soy sauce
- 2 cloves garlic (minced or grated)
- 1 inch fresh ginger (piece, grated)
- 2 shallots (thinly sliced)
- 4 oz. vermicelli rice noodles
- 3 heads romaine lettuce (shredded)
- 4 carrots (shredded)
- 3 green onions (chopped)
- 2 Persian cucumbers (thinly sliced)
- 1/2 cup fresh cilantro (each, and mint, roughly chopped)
- 1/3 cup roasted peanuts (chopped)
- 1 jalapeño pepper (or Fresno, sliced)
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 3 Tbsp. chili sauce (I like sambal oelek)
- 2 Tbsp. low sodium soy sauce
- 2 Tbsp. honey (use maple syrup if vegan)
- 2 Tbsp. creamy peanut butter
- 1 lime
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