Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce

Savory hoisin sauce-covered juicy mushrooms accompanied by crisp greens and shredded vegetables tossed in a citrus, sweet, and spicy peanut dressing with chewy mung bean vermicelli noodles combined to make a delightful noodle bowl meal filled with a mixture of textures and flavor in every bite.

Quick Vegetarian Noodle Bowl Recipe

Are you craving an incredibly delicious spicy noodle bowl dish for dinner? Not only is this packed with tender mushrooms, crisp rainbow veggies, and a mouthwatering spicy peanut dressing, but this dish also offers a stunning combination of flavors and textures that will satisfy any craving.

This quick and easy vegetarian noodle bowl recipe is packed with flavor and texture. It is the perfect combination of sweet, spicy, and savory flavors and will surely be a hit with veggie lovers. In addition, this noodle bowl is an excellent choice for anyone who wants to transform their dinner routine.

Meal Prep Noodles

Furthermore, if you are a busy professional who struggles with meal prep, this is the perfect solution to your dinner woes. For instance, the spicy peanut dressing adds a super kick of flavor that's sure to please any adventurous food fan. Trust me; once you try it, you'll be obsessed.

If you love this recipe, check out the Bang Bang Crispy Tofu with Egg-Fried Brown Rice. Also, try the Shrimp Shishito Eggplant Stir-Fry and Healthy Poached Egg Avocado Rainbow Tuna Salad for meals packed with vivid vegetables.

Check out the popular vegetarian Curried Chickpeas and Mushrooms with Spiced Brown Basmati Rice and Piquant Chorizo Beans and Eggs Skillet.

Can't get enough of mushrooms? Check out Chicken Stir-Fry with Mushrooms, and Sweet and Spicy Seafood Neoguri, and the Veggie Ramyeon recipe.

South East Asian-Inspired

Speaking of taste, let's talk about how delicious this noodle bowl sauce really is! For example, the combination of sweet, salty, spicy, and nutty flavors creates an explosion of flavor in your mouth. As a result, it pairs perfectly with everything from stir-fried and grilled dishes to even making a great dipping sauce for spring rolls or veggies.

We are talking about Thai Peanut Sauce, aka Satay Sauce. But did you know that this roasted peanut sauce originated from Indonesian Peanut Sauce? For example, it is popular in various dishes, from a dipping sauce to dressing on vegetables to being served with skewered grilled meats.

In the Philippines, it's also used as a dipping sauce. Meanwhile, in Singapore, it's served with rice vermicelli noodles. In addition, depending on where it is being made, It usually consists of chili peppers, soy sauce, shallot and garlic, and even ginger, citrus juice, and lemongrass.

Ingredients

For the hoisin mushrooms, you are going to saute them in avocado oil. Why avocado oil? It’s just a neutral-tasting healthy oil. I used a mixture of shitake and cremini mushrooms. Secondly, you'll season them with salt and pepper. Then add garlic, hoisin sauce, and vegetable broth to round out the flavors and stew the delicious and savory mushrooms in their juices.

This noodle bowl recipe uses cellophane vermicelli noodles, also known as glass noodles, not to be confused with rice vermicelli noodles. Glass noodles are transparent when cooked compared to rice noodles, which turn white and opaque. In addition, these noodles have an amazing chewy and yummy texture. They also can be ready in minutes, and this is what completes the dish. You will boil them in water for about 5 minutes, then strain and rinse them with cold water to stop the cooking process.

For the Spicy Peanut Dressing

To begin with, this mouthwatering creamy peanut sauce consists of sweet Thai chili sauce, chunky peanut butter, and juiced and zested lime. This is the crucial ingredient for the noodle bowl dish since it brings the whole meal together. Then, you will adjust the thickness of the sauce with water and enhance it with kosher salt.

You are going to combine mixed greens and tri-color cabbage slaw mix. However, you can also use cabbage slaw with red and green cabbage and carrots. I was so excited to find a mix of kale and broccoli stems. So good! Indeed, they are getting super creative with these rainbow slaw mixes. On the other hand, If it does not have shredded carrots, simply shred a whole carrot. Then add the shredded cucumbers and red bell pepper for even more pop with a refreshing twist. And finally, add your cilantro and mint to bring it up a notch.

See the mushroom noodle bowl recipe card for quantities.

Instructions

Sliced Shitake Mushrooms with Stems Removed. Learn more about prepping mushrooms.

A Microplane was also used to zest the lime. This is how you zest.

Ensure you wash the greens; learn more about salad spinners.

Then add shredded cabbage and kale.

You can use a mandoline to shred the carrots. Learn more about the Japanese Mandoline.

You can also use it for cucumbers. However, if you don't have a mandoline, use a box grater or cut into matchsticks/julienne with your knife.

Combine all the ingredients for the base of the salad. You can chill it in the fridge until ready for the noodle bowl.

You can add the fresh cilantro leaves with the baby stems to the salad instead of just the leaves. Check out other prepping herbs tips.

Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.  Some related detailed steps can be found there.

Substitutions

• Shitake and Cremini Mushroom - Try this noodle bowl dish with your favorite mix of mushrooms. In addition, ensure to slice them thin or separate small mushrooms from their clusters.
• Noodles - Use rice vermicelli noodles or pad Thai noodles (flat and wide rice noodles). Then, follow the instructions on the package for cooking. But you can make zucchini noodles for a full veggie experience.
• Peanut Butter - For nut allergies, try sunflower butter.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Grilled Chicken Salad - Add grilled sliced chicken and serve with or without the noodles. Moreover, if you serve without the noodles, just double the salad.
• Extra Crunch - Use crispy green beans and fried onions; I tried it the other day! So delicious!

Equipment

• Large Sauce Pan - To boil the Vermicelli noodles.
• Sieve Strainer - Since the vermicelli noodles are thin, you must use something with smaller holes than a colander.
• Mixing Bowls - It's to mix the peanut dressing and the other ingredients for the salad.
• Large Saute Pan - To cook the hoisin mushrooms.

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, place the noodles, salad mix, and dressing in separate air-tight sealing containers. Place the mushrooms in a 2-inch shallow pan to cool down quickly, then store them in an air-tight sealing container. The food will last for up to three days.
• Freezer - Follow the refrigeration process mentioned above. However, I do not recommend freezing the salad mix. Then, mix the vermicelli noodles with a splash of neutral-tasting oil (like avocado oil), close again, and place in the freezer. Finally, for the mushrooms and dressing, you can place them in the freezer in a labeled, airtight container.

Frequently Asked Questions

Asian Recipes

Looking for other Asian-inspired recipes like this? Try these:

Vegetarian Recipes

Looking for other vegetarian recipes like this? Try these:

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📖 Recipe

Hoisin Mushrooms Noodle Bowl with Peanut Sauce

Savory hoisin sauce-covered juicy mushrooms accompanied by crisp greens and shredded vegetables tossed in a citrus, sweet, and spicy peanut dressing with chewy mung bean vermicelli noodles combined to make a delightful dish filled with a mixture of textures and flavor in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Vegetarian

Cuisine Chinese, Thai, Asian, South East Asian

Calories 458.29 kcal

Ingredients

  

• 1 tablespoon avocado oil
• 1 cup shitake mushrooms stems removed
• 1 cup cremini mushrooms sliced thin
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 garlic cloves minced or garlic pressed
• 1 tablespoon hoisin sauce
• ¼ cup vegetable broth
• 3 cups water
• 100 grams of cellophane vermicelli noodles
• 2 tablespoons sweet Thai chili sauce
• 2 tablespoons chunky peanut butter
• 1 lime juiced and zested
• 1 tablespoon water
• ½ teaspoon kosher salt
• 2 cups mixed greens
• 2 cups tri-color cabbage slaw mix
• 1 cup cucumber julienne, or shredded
• 1 cup red bell peppers sliced thin
• ½ cup cilantro chopped coarse
• 1 tablespoon mint sliced thin
• 4 scallions sliced thin
• 1 tablespoon siracha sauce

Instructions

 

• Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking!
• For the vermicelli noodles, bring a large 5-quart dutch oven or a large 5-quart deep saute pan of water to a boil.
• Add the noodles and boil for 5 minutes; strain with a sieve strainer and cool under cold running water.
• Once cooled, allow the noodles to continue draining by placing the sieve in a sink or a large bowl and setting it aside.
• For the sweet and spicy peanut dressing, in a small 2-cup mixing bowl, combine sweet Thai chili sauce, chunky peanut butter, lime juice, zest, and water.
• For the mushrooms, heat a large 13-inch saute pan on medium-high heat.
• Once the pan is hot, add and heat the oil.
• Add the mushrooms, season with salt and pepper, and sear by letting them sit and brown without stirring for one minute.
• Stir the mushroom to allow the other sides to brown, and let it sit again for another minute.
• Add the garlic and combine, occasionally stirring for thirty seconds to prevent the garlic from burning.
• Deglaze the pan by adding the vegetable broth and scraping the bottom with a silicone spatula or wooden spatula to lift the cooked, flavorful bits to incorporate them into the mixture.
• Add the hoisin sauce and stir the ingredients to combine well; remove from the heat, and set aside.
• For the vegetable mix, in a large mixing bowl, combine the mixed greens, cabbage slaw mix, cucumbers, red bell peppers, cilantro, mint, and dressing. Note: If you do not plan to use/eat all the salad mixture with the dressing, I suggest you divide the portions you plan to use for both. Storing the salad with the dressing mixed in for the next day will break down the greens and make it soggy. Keep these separate when storing the leftovers.
• To plate up the meal, divide the vegetable salad among the bowls evenly and place it on one-half side of the bowl, then place the vermicelli noodles on the other half.
• Divide evenly and scoop on the hoisin mushrooms with a large spoon in the center of the dish.
• Garnish by sprinkling on the scallions and drizzling on the siracha sauce.
• To eat, with your fork or chopsticks, mix all of the ingredients well and enjoy.

Keyword pasta, noodles, dinner, lunch, 30 minute meal, summer, winter, spring, vegetables, vegetarian, pescatarian, pollotarian, stove top, saute pan, wok

pasta, noodles, dinner, lunch, 30 minute meal, summer, winter, spring, vegetables, vegetarian, pescatarian, pollotarian, stove top, saute pan, wok

Vegetarian

Chinese, Thai, Asian, South East Asian

Yield: 2

Author: Maika Frederic

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Hoisin Mushrooms Noodle Bowl with Peanut Sauce

Savory hoisin sauce-covered juicy mushrooms accompanied by crisp greens and shredded vegetables tossed in a citrus, sweet, and spicy peanut dressing with chewy mung bean vermicelli noodles combined to make a delightful dish filled with a mixture of textures and flavor in every bite.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

Hoisin Mushrooms

• 1 tablespoon avocado oil
• 1 cup shitake mushrooms, stems removed
• 1 cup cremini mushrooms, sliced thin
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 garlic cloves, minced or garlic pressed
• 1 tablespoon hoisin sauce
• ¼ cup vegetable broth

Vermicelli Noodles

• 3 cups water
• 100 grams of cellophane vermicelli noodles

Sweet and Spicy Thick Peanut Dressing

• 2 tablespoons sweet Thai chili sauce
• 2 tablespoons chunky peanut butter
• 1 lime juiced and zested
• 1 tablespoon water
• ½ teaspoon kosher salt

Vegetables Mix

• 2 cups mixed greens
• 2 cups tri-color cabbage slaw mix
• 1 cup cucumber, julienne, or shredded
• 1 cup red bell peppers, sliced thin
• ½ cup cilantro, chopped coarse
• 1 tablespoon mint, sliced thin

Garnish

• 4 scallions, sliced thin
• 1 tablespoon siracha sauce

Instructions

1. Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking!
2. For the vermicelli noodles, bring a large 5-quart dutch oven or a large 5-quart deep saute pan of water to a boil.
3. Add the noodles and boil for 5 minutes; strain with a sieve strainer and cool under cold running water.
4. Once cooled, allow the noodles to continue draining by placing the sieve in a sink or a large bowl and setting it aside.
5. For the sweet and spicy peanut dressing, in a small 2-cup mixing bowl, combine sweet Thai chili sauce, chunky peanut butter, lime juice, zest, and water.
6. For the mushrooms, heat a large 13-inch saute pan on medium-high heat.
7. Once the pan is hot, add and heat the oil.
8. Add the mushrooms, season with salt and pepper, and sear by letting them sit and brown without stirring for one minute.
9. Stir the mushroom to allow the other sides to brown, and let it sit again for another minute.
10. Add the garlic and combine, occasionally stirring for thirty seconds to prevent the garlic from burning.
11. Deglaze the pan by adding the vegetable broth and scraping the bottom with a silicone spatula or wooden spatula to lift the cooked, flavorful bits to incorporate them into the mixture.
12. Add the hoisin sauce and stir the ingredients to combine well; remove from the heat, and set aside.
13. For the vegetable mix, in a large mixing bowl, combine the mixed greens, cabbage slaw mix, cucumbers, red bell peppers, cilantro, mint, and dressing. Note: If you do not plan to use/eat all the salad mixture with the dressing, I suggest you divide the portions you plan to use for both. Storing the salad with the dressing mixed in for the next day will break down the greens and make it soggy. Keep these separate when storing the leftovers.
14. To plate up the meal, divide the vegetable salad among the bowls evenly and place it on one-half side of the bowl, then place the vermicelli noodles on the other half.
15. Divide evenly and scoop on the hoisin mushrooms with a large spoon in the center of the dish.
16. Garnish by sprinkling on the scallions and drizzling on the siracha sauce.
17. To eat, with your fork or chopsticks, mix all of the ingredients well and enjoy.

Notes

Why avocado oil for this recipe?

• Avocado oil tends to be more subtle than extra virgin olive oil. I wanted a neutral-tasting oil so the taste doesn't impact the dish's flavor.
• You can use canola or any neutral-tasting oil as a substitute.

Mushroom Alternatives

• You can try this dish with your favorite mix of mushrooms of your choice just ensure you slice them thin or separate small mushrooms from their clusters.

Why add oil to a hot pan vs. a cold pan?

• This helps to prevent food from sticking to the pan; adding oil to a hot surface creates a barrier when it heats up. Compared to a cold pan which cools down the hot oil, and when the oil heats, there is no barrier created.

Why use a large pan for sauteing mushrooms?

• This ensures the pan stays hot when you add your mushrooms, plus they will have space to spread out evenly and cook, which helps with browning and prevents steaming.

Why use a large pot for noodles?

• This allows the water to stay hot, maintaining the optimum temperature and allowing the noodles to cook evenly.

Noodles Substitutes

• You can use rice vermicelli noodles or pad Thai noodles (flat and wide rice noodles). Just follow the instructions on the package for cooking.
• Or you can make zucchini noodles.

Storage: Refrigerator

• To store in the refrigerator, place the noodles, salad mix, and dressing in separate air-tight sealing containers.
• Place the mushrooms in a 2-inch shallow pan to cool down quickly, then store in an air-tight sealing container.
• The food will last for up to three days.

Storage: Freezer

• First, follow the refrigeration process mentioned above.
• I do not recommend freezing the salad mix.
• Mix the vermicelli noodles with a very small amount of neutral-tasting oil (like avocado oil), close again, and place in the freezer.
• For the mushrooms and dressing, you can place them in the freezer in a labeled, airtight container.

Reheat

• Thaw it out entirely in the refrigerator to prevent bacterial growth.
• Stovetop
• For the noodles, I suggest heating some water and pouring it over the noodles, letting it sit enough to make the noodles flexible again, then draining the excess water to serve.
• For the mushrooms mixture, slowly heat in a saucepan on low-medium heat covered with a lid, occasionally stirring until hot. High heat might scorch the thick hoisin sauce mixture.
• Microwave
• For the noodles, heat the water and pour it over the cold noodles, letting it sit enough to make the noodles flexible again, then drain the excess water to serve.
• For the mushrooms mixture, heat one cup in the microwave with a microwave cover for 1 minute and 30 seconds.

Recommended Products:

Bielmeier 12.5

Food Processor, EZBASICS Small Food Processor for Vegetables, Meat, Fruits, Nuts, 2 Speed Mini Food Chopper With Sharp Blades, 2-Cup Capacity, Silver

Cuisinart Salad Spinner, Green

Nutrition Facts

Calories

458.29

Fat

16.36 g

Sat. Fat

2.6 g

Carbs

74.35 g

Fiber

8.02 g

Net carbs

66.34 g

Sugar

14.02 g

Protein

10.47 g

Sodium

1423.82 mg

Cholesterol

0.24 mg

These are calculations based on search results of the ingredient's nutritional information.

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Food safety

• Cook chicken to a minimum temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
• Wash hands after touching raw meat to prevent cross-contamination.
• Don't leave food at room temperature for extended periods; this can breed bacteria.
• Never leave cooking food unattended to prevent burns and fires.
• Use oils with a high smoke point to avoid harmful compounds.
• Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

See more guidelines at USDA.gov.

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