Lemongrass Mushroom Noodle Salad
How to make Lemongrass Mushroom Noodle Salad
Today I am going to show you how to make Vegan Lemongrass Mushroom Noodle Salad. Wonderful combination of cold noodles, salad and sizzling hot pan fried mushrooms that are marinaded with lemongrass. Sweet, sour and spicy dressing and marinade sauce are mouth watering.
This is a very popular Vietnamese dish that I eat all the time especially in summer. It is easy to make and packed with amazing flavors.
Does it sound exciting? Let's start cooking!
🔗 LINK FOR RECIPE
🔗YouTube LINK FOR PICKLED DAIKON AND CARROT (Do Chua)
2 portobello mushrooms
8oz dried rice vermicelli noodles ( half package )
1 stalk lemongrass
1 teaspoon black peppercorns
3 garlic cloves
1 tablespoon vegan fish sauce
1 teaspoon cane sugar
¼ cup vegan fish sauce
1 tablespoon white distilled vinegar
1 tablespoon lime juice
2 tablespoon sugar
1 Thai red long chili
1/2 cup pickled carrot and daikon (Do Chua) https://www.miwakaur.com/recipes/daikon-and-carrot-pickles
1 Persian cucumber Julienne cut
1 cup sliced lettuce
5 - 10 Thai basil leaves
5 - 10 mint leaves
Bruise lemongrass to release its flavor
With a mortar and pestle, grind lemongrass, peppercorns and garlic until it becomes a paste
Slice portobello mushrooms about ¼ inch thick.
Combine mushrooms, lemongrass paste, vegan fish sauce and sugar. Set aside.
Soak the rice vermicelli in lukewarm water (around 98-105f / 36-40c) for about 10 minutes or until they are soft and pliable.
In a large pan, bring water to boil and cook for 1-2 minutes until reaches al dente.
Drain and rinse under cold running water. Drain the noodles and set aside.
Vegetables and Dressing:
Combine vegan fish sauce, lime juice, vinegar, Thai chili and sugar, whisk until sugar dissolves. Set aside.
Cut Romain lettuce into about 1/2inch width then cucumber into 1/4 inch matchsticks
Place lettuce in a serving plate then add noodles.
Top with pickled daikon and carrot (Do Chua) then cucumber.
Heat a wok or large frying pan over high heat. When heated, add some vegetable oil.
Sautee the marinated portobello mushrooms for 3-4 minutes. Add 1 tablespoon of the dressing and cook for another 30 seconds. Remove from heat and serve in bowls.
Garnish with Thai basil and mint then serve with dressing
🍅 HOMEMADE VEGAN FISH SAUCE:
I made vegan fish sauce with a recipe from one of my favorite vegan chefs Michiko Schinner. You will find it in this amazing cookbook: The Homemade Vegan Pantry: The Art of Making Your Own Staples https://amzn.to/3AMUU0T