• Ingredients:
  • 8.8oz package dried rice vermicelli noodles
  • water
  • ice
  • 8oz package of whole FunGuy white button mushrooms
  • 4 cups lambs lettuce (or other soft lettuce greens)
  • 1 cucumber
  • 12 snow pea pods
  • 3 cloves garlic
  • 1 inch ginger
  • 2 limes
  • 1 tablespoon peanut butter
  • 1 tablespoon coconut milk
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 1 teaspoon hoisin sauce
  • 1 tablespoon peanut oil
  • ¼ cup water
  • 2½ tablespoons soy sauce, divided
  • 2 teaspoons hoisin sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons sesame oil
  • pinch of salt
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup fresh bean sprouts
  • ¼ cup shredded carrot
  • ¼ bunch fresh cilantro
  • 4-6 sprigs fresh mint
  • roasted peanuts

It’s time to roll into spring with this fresh Vietnamese inspired salad! 

This isn’t just a salad though, it’s a bowl full of seasonal greens, poached pink shrimp, a handful of rice noodles, a vibrantly flavored dressing, and FunGuy mushrooms that have been sauteed in a creamy coconut peanut sauce FunGuy to bring it all together. 

While the ingredient list maybe little intimidating, and the recipe looks a bit more complex than what would usually be considered a simple dish, we promise it’s well worth the work!

DIRECTIONS:

  1. Bring a large pot of water to a boil over high heat. Once the water is boiling, add the rice vermicelli noodles and cook 4-5 minutes. Place some ice into a bowl with cold water and add the cooked noodles to the bowl to cool them. Return the pot, with fresh water, to the stove and bring it to a boil while preparing the vegetables. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Cut the mushrooms into small quarters or eighths if they are large and set aside. Rinse the lettuce thoroughly and let them drain off excess water. Wash and peel the cucumber and slice diagonally, and wash and trim both ends of the snow pea pods. Peel the ginger and garlic and mince both, dividing them into two equal piles. Cut one lime in half and the other into small wedges and set both aside. 
  3. Add the peanut butter, coconut milk, 1 tablespoon water, soy sauce, hoisin sauce, and squeeze the juice from one half of the lime in a bowl. In another bowl mix the half of the minced garlic and ginger, ¼ cup water, soy sauce, hoisin, oyster sauce, sesame oil, and squeeze juice from the other half of the lime into the bowl and mix thoroughly.  Set both sauces aside. 
  4. Once the water has come back to a boil, add the snow peas to the pot and let them cook 2-3 minutes, or until tender but still bright green. Fill another bowl with ice water and immediately transfer the pea pods, without draining the pot, to the cold water. Continue to let the water boil in the pot and add a pinch of salt. 
  5. Add the shrimp to the pot and let them cook 2 minutes. They are ready when they have turned pink and curled into a “C” shape. Turn off the stove and transfer the shrimp to a clean bowl to cool. 
  6. Heat the peanut oil in a saute pan over medium high heat. Add the rest of the minced garlic and ginger and saute 1 minute. Add the mushrooms and saute 2 minutes before adding the peanut sauce mixture and sauteing 3-4 minutes. Turn off the heat. 
  7. Assemble the salad by adding rice noodles to the bottom of the bowl, a cup of lettuce, some shrimp, the sauteed peanut mushrooms, snow peas, cucumber slices, cilantro, mint, carrot, bean sprouts, lime wedges, peanuts, and topping with the reserved salad dressing. 

Have a Fun meal!