Ingredients

The following ingredients have 2 Servings
  • 1 tbsp oil
  • 1/4 cup chopped green onions
  • 3 cloves of garlic (minced)
  • 1 small chili (chopped)
  • 1 tsp minced lemongrass
  • 2 cups finely diced mushrooms
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1/4 cup roasted peanuts (roughly chopped)
  • optional: 1/4 cup finely diced fried tofu
  • 2 tbsp chopped cilantro
  • 2 tbsp soy sauce (or vegan fish sauce)
  • 1 tbsp water
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 2 cloves of garlic (minced)
  • 1 small chili (finely chopped)
  • 3.5 ounces dry rice noodles
  • 1/2 small cucumber (sliced or cut into matchsticks)
  • 1/4 cup pickled carrots (drained)
  • a couple mint leaves (chopped)
  • fresh cilantro

Instruction

  • Cook the rice noodles according to the package instructions and drain. Rinse under cold water and set aside.
  • Heat the oil in a large skillet over medium heat. Once hot, add the chopped green onions, garlic, chili, and lemongrass. Sautée for 3-5 minutes, or until fragrant.
  • Next, add the diced mushrooms and sautée for another 5 minutes, or until mushrooms are cooked. Pour in the soy sauce, maple syrup, roasted peanuts, and diced tofu if using, and cook for 5 more minutes, stirring regularly to combine. Stir in the chopped cilantro, and remove from heat. Set aside.
  • In a small bowl, combine the soy sauce, water, lime juice, maple syrup, garlic, and chili.
  • To serve: divide the rice noodles between two serving bowls. Top with the mushroom larb, pickled carrots, cucumber slices, and a sprinkle of chopped mint and cilantro. Pour in half of the dressing into each bowl and mix to combine everything. Enjoy!
  • This salad is best served at room temperature, or chilled! Although it is best eaten the same day, it will keep for up to two days in the refrigerator.