Thai Inspired Cold Noodle Bowl
The Steps
Prepare the noodles as per package directions. Remove from heat, drain and place in a large salad bowl.
Prepare the dressing. Add all ingredients to a small blender and blend until smooth and creamy. Alternatively, whisk until entirely incorporated.
Carefully slice the mushrooms in half lengthways. Lightly score a diagonal crisscross pattern into the cut side of the mushrooms. This will help the mushroom cook more evenly as well as allow the sauce better marinate.
Brush the scored side of the mushrooms with the prepared sauce.
Place a cast iron skillet over a medium high heat. Drizzle with 1 tbsp olive oil and place the mushrooms cut-side down. Brush the top with additional sauce. Cook for 3–5 minutes depending on the size of the mushroom, or until they turn golden colour. Flip and continue cooking for another 2-3 minutes, until tender. Remove from heat.
Bring another pan up to medium heat. Add 1 tbsp oil, garlic and chili flakes. Allow the chili flakes and garlic. to become fragrant, approximately 1 minute. Add the shrimp and toss to coat. Cook for approximately 3-5 minutes or until the shrimp turns from translucent to opaque. Season with salt and pepper and set aside.
To the large salad bowl with the noodles, layer on the prepared vegetables — carrot, edamame, cucumber, king oyster mushroom, jalapeño (if using), and shrimp. Sprinkle with green onion, sesame seeds, and fresh lime. Drizzle with dressing and top with fresh cilantro. Serve.
This dish can be prepared ahead of time and place in the fridge to chill before serving.
Directions
The Steps
Prepare the noodles as per package directions. Remove from heat, drain and place in a large salad bowl.
Prepare the dressing. Add all ingredients to a small blender and blend until smooth and creamy. Alternatively, whisk until entirely incorporated.
Carefully slice the mushrooms in half lengthways. Lightly score a diagonal crisscross pattern into the cut side of the mushrooms. This will help the mushroom cook more evenly as well as allow the sauce better marinate.
Brush the scored side of the mushrooms with the prepared sauce.
Place a cast iron skillet over a medium high heat. Drizzle with 1 tbsp olive oil and place the mushrooms cut-side down. Brush the top with additional sauce. Cook for 3–5 minutes depending on the size of the mushroom, or until they turn golden colour. Flip and continue cooking for another 2-3 minutes, until tender. Remove from heat.
Bring another pan up to medium heat. Add 1 tbsp oil, garlic and chili flakes. Allow the chili flakes and garlic. to become fragrant, approximately 1 minute. Add the shrimp and toss to coat. Cook for approximately 3-5 minutes or until the shrimp turns from translucent to opaque. Season with salt and pepper and set aside.
To the large salad bowl with the noodles, layer on the prepared vegetables — carrot, edamame, cucumber, king oyster mushroom, jalapeño (if using), and shrimp. Sprinkle with green onion, sesame seeds, and fresh lime. Drizzle with dressing and top with fresh cilantro. Serve.
This dish can be prepared ahead of time and place in the fridge to chill before serving.
