3 1/2 oz - dried rice vermicelli
1/4 cup - sesame oil
1/4 - cucumber
1 - carrot
1 - red bell pepper
1 - head bok Choy
3 - scallions
3 tbsp - peanuts
1 - fresh red chili
1/2 oz - cilantro
3inch - piece fresh ginger
2 - limes
1 1/2 tsp - chili flakes
1/4 cup - peanut butter
2 tbsp - soy sauce
3 tsp - maple syrup
1/4 cup - water
1 tbsp - vegetable oil
4 - portobello mushrooms
- Prep the vermicelli | Pour the boiling water into a large mixing bowl | Submerge the vermicelli in the hot water and leave them to soak for 5 minutes (or follow the instructions on the package) | Drain the noodles in a sieve and run them under cold water until cool | Tip them back into the bowl | Pour over 1 tablespoon of the sesame oil, toss to coat, and set to one side
- Now make the salad | Peel the cucumber into ribbons using a vegetable peeler, discarding the watery middle | Trim and peel the carrot, then peel it into ribbons | Cut the bell pepper in half, cut out the stem and seeds, and slice into long, thin strips | Cut out the thick stem off the bok choy and shred the leaves thinly | Trim the scallions, cut them in half, and then thinly slice them lengthwise | Roughly chop or crush the peanuts | Rip off the stem from the chili and cut it into thin slices | Pick the cilantro leaves and discard the stems
- Add the vegetables and herbs you've just prepared to the bowl with the noodles | Toss everything together to combine | Divide among bowls and set to one side
- Quickly make the dressing | Peel the ginger by scraping off the skin with a spoon and roughly chop | Zest one of the limes | Cut both limes in half and squeeze the juice into the food processor | Add the lime zest, peeled ginger, 2 tablespoons of the sesame oil, the chili flakes, peanut butter, soy sauce, maple syrup, and water | Blitz to make a sauce
- Cut the portobello mushrooms into thin strips | Put the wok over high heat and add the vegetable oil and remaining sesame oil | When the pan is hot, add the mushrooms and fry for 5-6 minutes, until they shrink in size and darken in color
- Divide the cooked mushrooms among the bowls | Drizzle with the spicy peanut dressing | Sprinkle with the broken peanuts and sliced red chili and serve immediately