Ingredients

Adjust Servings:

	Rice
	3 tablespoons uncooked Rice
	2 teaspoons Red Pepper Flakes
	Mushrooms
	2 tablespoons Grapeseed Oil , divided
	1 pound Mushrooms , any kind, wiped clean and minced (gills scraped out, if using portobello)
	½ small Red Onion , cut into 1/8-inch thick slices
	½ cup raw Cashew pieces
	Pasta
	4 ounces thin Rice Noodles (mei fun)
	Hot Water
	Sauce
	¼ cup fresh Lime Juice
	2 tablespoons reduced-sodium Tamari
	2 teaspoons jarred Capers brine liquid
	2 teaspoons natural Sugar
	¼ teaspoon Sea Salt
	3 Scallions , minced, divided
	¼ cup coarsely chopped Cilantro , divided
	1 cup coarsely chopped Mint leaves, divided
	Vegetables
	2 cups finely shredded Cabbage
	1 medium Carrots , cut into julienne slices
	½ medium Cucumber , cut into 1/4-inch half-moons
	Lime wedges
	4 small fresh Thai Chiles or 1 small serrano chile, minced (optional)

Mushroom larb bowl with rice noodles recipe

Name: Mushroom larb bowl with rice noodles recipe
Yield: 4 Servings
Ingredients: Rice: 3 tablespoons uncooked; Red Pepper Flakes: 2 teaspoons; Grapeseed Oil: 2 tablespoons; Mushrooms: 1 pound; Red Onion: ½ small; Cashew: ½ cup raw; Rice Noodles: 4 ounces thin; Water: Hot; Lime Juice: ¼ cup fresh; Tamari: 2 tablespoons reduced-sodium; Capers: 2 teaspoons jarred; Sugar: 2 teaspoons natural; Sea Salt: ¼ teaspoon; Scallions: 3; Cilantro: ¼ cup coarsely chopped; Mint: 1 cup coarsely chopped; Cabbage: 2 cups finely shredded; Carrots: 1 medium; Cucumber: ½ medium; Lime; Thai Chiles: 4 small fresh

Serves 4
Medium

Ingredients

Rice
3 tablespoons uncooked Rice
2 teaspoons Red Pepper Flakes
Mushrooms
2 tablespoons Grapeseed Oil
1 pound Mushrooms
½ small Red Onion
½ cup raw Cashew
Pasta
4 ounces thin Rice Noodles
Hot Water
Sauce
¼ cup fresh Lime Juice
2 tablespoons reduced-sodium Tamari
2 teaspoons jarred Capers
2 teaspoons natural Sugar
¼ teaspoon Sea Salt
3 Scallions
¼ cup coarsely chopped Cilantro
1 cup coarsely chopped Mint
Vegetables
2 cups finely shredded Cabbage
1 medium Carrots
½ medium Cucumber
Lime
4 small fresh Thai Chiles

Directions

Known as the national dish of Laos, larb is traditionally an appetizer of minced meat or mushrooms with fish sauce, mint, and lots of lime. The flavor is unique, a mixture of sour and mint. The uncooked rice is toasted, ground, and sprinkled on the dish before serving.

Steps

1 Done	Rice Preheat a large skillet over medium heat. Add the rice and cook until toasted, stirring often, about 3 minutes. Transfer to a small blender, add the red pepper flakes and process until finely ground. Set aside.
2 Done	Mushrooms Heat 2 teaspoons of oil in the large skillet over medium-high heat. Add half of the mushrooms and cook until seared, about 4 minutes.
3 Done	Remove and set aside in a medium bowl. Repeat with 2 teaspoons of oil and the remaining mushrooms and set aside. Heat the remaining 2 teaspoons oil in the skillet and add the onions and cashews. Cook until the cashews are golden and the onion is crisp-tender, about 1 minute. Set aside with the mushrooms.
4 Done	Pasta Soak the rice noodles in hot water in a medium bowl until tender, about 2 minutes. Stir well to remove extra starch. Drain and set aside in a separate bowl.
5 Done	Sauce Combine the lime juice, tamari, brine liquid, sugar, and salt in a small bowl. Mix well to dissolve the sugar. Add 2 tablespoons of the sauce to the mushroom mixture along with half of the scallions, half of the cilantro, and half of the mint. Add 2 tablespoons of the sauce to the noodles and mix well.
6 Done	Assembly Divide the pasta and mushroom mixture among four bowls. Divide the cabbage, carrot, and cucumber among the bowls. Garnish the bowls with the remaining scallions, herbs, the ground rice, lime wedges, and chiles, if using. Serve the remaining sauce with the bowls.