Sesame Cabbage Mushroom Noodle Bowl

Ingredients

• 8 Ounce rice noodles - 8 oz (225 g), 225 g alternate measure provided in source text.
• 8 Ounce cremini mushrooms, sliced - 8 oz (225 g), 225 g alternate measure provided in source text.
• 4 Cup green cabbage, thinly sliced - 4 cups (300 g), 300 g alternate measure provided in source text.
• 2 Cup carrots, julienned - 2 cups (220 g), 220 g alternate measure provided in source text.
• 4 Count green onions, sliced - 4 stalks (60 g), 60 g alternate measure provided in source text.
• 2 Tablespoon sesame seeds - 2 tbsp (18 g), 18 g alternate measure provided in source text.
• 0.25 Cup soy sauce - 1/4 cup (60 ml), 60 ml alternate measure provided in source text.
• 2 Tablespoon toasted sesame oil - 2 tbsp (30 ml), 30 ml alternate measure provided in source text.
• 2 Tablespoon rice vinegar - 2 tbsp (30 ml), 30 ml alternate measure provided in source text.
• 1 Tablespoon organic brown sugar - 1 tbsp (13 g), 13 g alternate measure provided in source text.
• 3 Count garlic, minced - 3 cloves (9 g), 9 g alternate measure provided in source text.
• 1 Tablespoon vegetable oil - 1 tbsp (15 ml), 15 ml alternate measure provided in source text.

Instructions

1. Prepare the vegetables and aromatics

   1. *Slice the cremini mushrooms*, *thinly slice the cabbage*, *julienne the carrots*, *slice the green onions*, and *mince the garlic* before cooking.

2. Cook the rice noodles

   2. 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.

3. Make the soy-sesame sauce

   3. 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*.

4. Toast the sesame seeds

   4. 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.

5. Cook the mushrooms

   5. 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*.

6. Stir-fry the vegetables

   6. Add the green cabbage and carrots, then *stir-fry for 3 to 4 minutes* until the vegetables are *crisp-tender*.

7. Toss noodles with sauce

   7. 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*.

8. Finish and serve

   8. Remove from heat, then *fold in the green onions* and *sprinkle with toasted sesame seeds* before serving.