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Spicy Shitake Mushroom Noodle Bowl

Spicy Shitake Mushroom Noodle Bowl

Award Winning Cook and our Ambassador Sherri, presents a punch of flavor with her vegan noodle bowl featuring our low-carb, keto-friendly Capellini!

If you love this recipe, check out the other amazing meal creations from Sherri at @logansw62 on Instagram and at Cooking with Love & Passion on Facebook!

"Freakin' Amazebowl!" 
Spicy Shitake Mushroom Noodle Bowl

INGREDIENTS: 

Spicy Palm Oil Shitake Shroom Crisps
2 tablespoons red palm oil
1 tablespoon liquid aminos or soy sauce
⅛ teaspoon hot chili powder
4 ounces shitake mushrooms, thinly sliced and stems removed

Spicy Pepper Noodles

(7) ounce pack of Miracle Noodles Capellini (cook according to package)
1 tablespoon palm oil
3 green onion stalks, chopped & divided
2 cups bonito soup stock
2-3 teaspoons sriracha 
1” knob ginger root
2 garlic cloves smashed
¼ teaspoon red pepper powder
¼ teaspoon red pepper flakes

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Combine palm oil, liquid aminos and red pepper powder together. 

3. Brush mushrooms with palm oil/soy sauce mixture. Place the mushrooms in a single layer on a non-stick baking sheet pan. Place in oven and bake for 40-50 minutes or until crispy and golden brown. Rotate pan 2-3 times to ensure mushrooms are evenly baked. 

4. Meanwhile add palm oil to a saute pan, cook noodles with of green onion “whites” for 2 minutes. Set aside. 

5. Add stock, crispy mushrooms and remaining ingredients to a stock pot. Simmer for 15-20 minutes. Add noodles to stock and simmer for 5-7 minutes. 

6. Bowl up and top with chopped green onions “greens”. Adjust seasoning to taste.

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