Vietnamese Rice Noodle Salad with Mushrooms and Spicy Peanut Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Vietnamese noodle salad with rice noodles, fresh vegetables, crispy shallots, and grilled sesame mushrooms topped with a spicy peanut vinaigrette. Fresh, bold, and naturally vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4-6 Portobello mushroom caps, halved
- 2 tablespoons sesame oil, or extra virgin olive oil
- 1/4 cup low sodium soy sauce
- 2 cloves garlic, minced or grated
- 1 inch piece fresh ginger, grated
- 2 shallots, thinly sliced
- 4 ounces vermicelli rice noodles
- 3 heads romaine lettuce, shredded
- 4 carrots, shredded
- 3 green onions, chopped
- 2 Persian cucumbers, thinly sliced
- 1/2 cup each fresh cilantro and mint, roughly chopped
- 1/3 cup roasted peanuts, chopped
- 1 Fresno or jalapeño pepper, sliced
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 2-3 tablespoons chili sauce ( (I like sambal oelek))
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey ((use maple syrup if vegan))
- 1-2 tablespoons creamy peanut butter
- juice of 1 lime
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 1303mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2308mg
- Calcium
- 265mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.