Chilled Vietnamese Noodle Bowl with Marinated Portabellos
This Vietnamese Noodle Bowl with marinated portabello mushrooms is a chilled, easily customizable vegan entree — perfect for entertaining outside on a steamy, summer night.
Recipe by Erin Torgerson
| Yield: 4 servings | Time: 60 minutes |
PREPARATION
Vermicelli Noodles
Boil noodles for 2 minutes. Then quickly blanch in ice water, and drain.
Nuoc Cham
Combine all ingredients. Taste for adjustments.
Marinated Portabellos
Clean portabello mushrooms by removing the stems and gills. Mix together soy sauce, fish sauce, brown sugar, and garlic, then toss onto mushrooms until thoroughly covered. Leave to marinate for 10-20 minutes, then grill and slice.
You could also cook the mushrooms in a saute pan — we are aiming for the sugars to caramelize and for a touch of char.
Quick Pickles
Slice cucumbers and dress with sesame seeds, rice wine vinegar, salt and sugar. Leave to marinate for at least 30 minutes.
Toppings
Divide the toppings into individual bowls so your dinner guests can easily choose which toppings (and how much) they would like to add to their bowls.
Assembly
Dress the cooked, chilled noodles with nuoc cham, then divvy up between 4 bowls.
Top noodles with slices of grilled portabello mushrooms and a serving of quick, cucumber pickles.
Place bowls on toppings on the table so your guests can customize their dinner.
INGREDIENTS
2 (8 oz) packages Rice Vermicelli Noodles
Nuoc Cham
4 T lime juice
4 T fish sauce, or vegan fish sauce
4 T sugar
1/3 C water
2 cloves garlic, crushed
1 serrano chili, thinly sliced
Marinated Portabellos
4 large portabello mushrooms, cleaned
1/4 soy sauce
1 T fish sauce, or vegan fish sauce
2 T brown sugar
1 clove garlic, crushed
Quick Pickles
2 cucumbers, sliced thin
1 T sesame seeds
2 T rice wine vinegar
1 t sugar
1 t salt
Toppings
fresh herbs (mint, cilantro)
peanuts
scallions, thinly sliced
serrano chilis, thinly sliced
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