30m$15.45Sesame Cabbage Mushroom Noodle Bowl
A vegan Korean-inspired rice noodle bowl with savory soy-sesame sauce, cremini mushrooms, crisp green cabbage, carrots, green onions, and sesame seeds.
- Energy
- 392 calories per serving
- Protein
- 10 g per serving
- Carbs
- 63.7 g per serving
- Fat
- 13 g per serving
- Sodium
- 1017 mg per serving
Shopping options
toasted sesame oil
2 Tablespoon
International Collection Toasted Sesame Oil
12%
organic brown sugar
1 Tablespoon
Simple Truth Organic® Light Brown Sugar
2%
rice noodles
8 Ounce
A Taste of Thai® Rice Noodles
50%
rice vinegar
2 Tablespoon
Nakano® Natural Rice Vinegar
8%
vegetable oil
1 Tablespoon
Kroger® 100% Pure Vegetable Oil
2%
cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
soy sauce
0.25 Cup
Kikkoman® Soy Sauce
20%
sesame seeds
2 Tablespoon
Kroger® Sesame Seed Shaker
29%
carrots, julienned
2 Cup
Carrots
81%
green cabbage, thinly sliced
4 Cup
Organic Green Cabbage
25%
green onions, sliced
4 Count
Green Onions
100%
garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- rice noodles-8 oz
- sliced cremini mushrooms-8 oz
- thinly sliced green cabbage-4 cups
- julienned carrots-2 cups
- sliced green onions-4 stalk
- soy sauce-0.25 cups
- sesame seeds-2 tbsp
- toasted sesame oil-2 tbsp
- rice vinegar-2 tbsp
- organic brown sugar-1 tbsp
- minced garlic-3 cloves
- vegetable oil-1 tbsp
Slice the cremini mushrooms, thinly slice the cabbage, julienne the carrots, slice the green onions, and mince the garlic before cooking.
Keep fingers tucked and use a stable cutting board while slicing and julienning vegetables.
Cook the rice noodles in a large pot according to package directions until just tender, then drain and rinse briefly under warm water to prevent sticking.
Use caution when draining hot noodles, and keep your face away from steam.
In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, organic brown sugar, and minced garlic until the sugar is fully dissolved.
Place the sesame seeds in a dry large skillet over medium heat and toast for 2 to 3 minutes, stirring often, until lightly golden and fragrant; transfer to a small bowl.
Stir sesame seeds often while toasting because they can burn quickly.
Heat the vegetable oil in the same skillet over medium-high heat, add the cremini mushrooms, and cook for 5 to 6 minutes until browned and softened.
Add the green cabbage and carrots, then stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
Add the cooked rice noodles and soy-sesame sauce to the skillet, then toss well for 1 to 2 minutes until the noodles are hot and evenly coated.
Use tongs carefully when tossing noodles in the hot skillet.
Remove from heat, then fold in the green onions and sprinkle with toasted sesame seeds before serving.
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