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Miracle Noodle

Spicy Shitake Mushroom Noodle Bowl

    Ingredients

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        Spicy Shitake Mushroom Noodle BowlAsian food · capellini noodles · Miracle Noodle Capellini · Sherri Williams · shitake mushrooms · soup · Spicy food · vegan noodle bowl · vegan recipeMiracle Noodle

        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…

        • April 9, 2018
        • ~1 min read
        • Teri Market

        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.