Hoisin Noodle Bowls Roasted Mushroom Yakitori And Cucumber Sesa Recipes
HOISIN NOODLE BOWLS, ROASTED MUSHROOM YAKITORI AND CUCUMBER-SESA
Make and share this Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesa recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.
- Preheat oven to 450 degrees F.
- Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.
- Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.
- Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.
Nutrition Facts : Calories 910.6, Fat 30.1, SaturatedFat 4.1, Cholesterol 0.5, Sodium 986.5, Carbohydrate 139, Fiber 9.2, Sugar 28.4, Protein 38.2
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