Name: Mushroom mince buddha bowl with ginger and lemongrass dressing recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 500g pkt Mushroom Mince; 16.80 gm coconut oil; 2 garlic cloves, crushed; 40.00 ml lemongrass paste; 40.00 ml finely grated ginger; 62.50 ml chopped mint; 62.50 ml chopped coriander; 340g pkt rice vermicelli noodles; 60ml sweet chilli sauce; 60ml lime juice; 48.80 gm fish sauce; 2 Lebanese cucumbers, peeled into ribbons; 1 large carrot, peeled, cut into long matchsticks; 1/4 small red cabbage, finely shredded; 100g edamame, cooked, peeled; 2 spring onions, thinly sliced diagonally; 1 long red chilli, thinly sliced diagonally (optional); 40.00 ml roasted peanuts, coarsely chopped; Mint leaves, to serve; Coriander leaves, to serve

Mushroom mince buddha bowl with ginger and lemongrass dressing recipe

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Fresh Asian salad bowl with minced mushrooms, zesty ginger lemongrass dressing, a vibrant and healthy veggie dinner.

Ingredients:

500g pkt Mushroom Mince
16.80 gm coconut oil
40.00 ml lemongrass paste
40.00 ml finely grated ginger
62.50 ml chopped mint
62.50 ml chopped coriander
340g pkt rice vermicelli noodles
60ml sweet chilli sauce
60ml lime juice
2 Lebanese cucumbers, peeled into ribbons
1 large carrot, peeled, cut into long matchsticks
1/4 small red cabbage, finely shredded
100g edamame, cooked, peeled
2 spring onions, thinly sliced diagonally
1 long red chilli, thinly sliced diagonally (optional)
40.00 ml roasted peanuts, coarsely chopped
Mint leaves, to serve
Coriander leaves, to serve

Instructions:

Preheat a large non-stick frying pan over medium-high heat. Cook the mushroom mince for 5-6 minutes until pan juices evaporate. Add oil, garlic, half the lemongrass paste, and half the ginger. Cook for 2 minutes until fragrant. Season and mix in chopped mint and coriander. Cover and keep warm off the heat.
Cook the noodles according to the instructions on the packet. Then, drain them well and cut them into bite-sized lengths.
In a screw-top jar, shake together sweet chili sauce, lime juice, fish sauce, lemongrass paste, and ginger until fully combined.
Portion the noodles into individual serving bowls. Add the mushroom mince, cucumber, carrot, cabbage, edamame, and spring onion on top of the noodles. Sprinkle with chili, peanuts, mint, and coriander leaves. Finish by drizzling the dressing over the salad before serving.

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