• Ingredients:
  • water
  • 2 cups dried wide rice noodles
  • 3-4 tablespoons sesame oil, divided
  • ¼ small head of red cabbage, shredded
  • 1 tablespoon rice vinegar
  • pinch of salt
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 large carrot, peeled and cut into matchsticks
  • 1 cup raw snow peas, trimmed
  • ½ teaspoon powdered ginger
  • 1 teaspoon sesame seeds
  • 2 tablespoons pad thai sauce
  • 1 cucumber, peeled and cut into matchsticks
  • ½ small red bell pepper, cut into matchsticks
  • ½ small yellow bell pepper, cut into matchsticks
  • unsalted peanuts
  • 2 spring onions, thinly sliced
  • fresh cilantro

There’s always mushroom to eat more colorfully! 

This warm Asian inspired FunGuy salad contains a rainbow of quickly sauteed vegetables that manages to keep a good crunch, while being an ideal salad fit for any cool weather day. Not only does this salad keep the mouth interested texturally, but the combination of sweet, salty, sour,  and a hint of nutty sesame oil creates a healthy meal that is sure to have everyone wanting a little bit more!

DIRECTIONS:

  1. Bring a pot of water to a boil over high heat. Once it’s started boiling, add the rice noodles and allow them to cook 3-4 minutes. Strain the noodles in a colander, set them aside and cover to keep warm. 
  2. In a large wok, heat about half of the sesame oil over medium high heat. Add the shredded cabbage to the pan along with the rice vinegar and saute it 5-6 minutes, or until it’s become tender. Season it with a pinch of salt, cook another 2 minutes and transfer it to a bowl and cover to keep warm. 
  3. Heat half of what is left of the sesame oil in the pan and reduce the heat to medium-high. Add the FunGuy mushrooms, carrots, and snow peas to the pan and saute them for about 4-5 minutes. Transfer the mushrooms and peas to another bowl. Add the powdered ginger and sesame seeds to the carrots and cook another 1-2 minutes before adding them to the mushrooms and peas. 
  4. Transfer the drained rice noodles and the mushrooms back into the pan and stir in the pad thai sauce, stirring well to combine. Allow them to cook together 2-3 minutes, or just until warmed through. Turn off the heat.
  5. Serve by dividing the noodles into 4 bowls and adding the mushrooms, cabbage, carrots, bell pepper, and cucumber and topping each bowl with peanuts, spring onions, and cilantro.

Have a Fun meal!