Creamy Mushroom Sweet Potato Vermicelli

Watch how to make it here

Brown beech mushrooms, also known as shimeji, are the star of this recipe. They have a satisfying crunchy texture and taste amazing with this creamy sesame sauce over chewy sweet potato vermicelli.

Notes:

  1. Store leftovers in the fridge for up to 1 day. The noodles are best enjoyed the day of.

Prep Time

5 min

cooking time

20 min

Servings

2

total time

25 min

Difficulty

Easy

Ingredients

1
4 oz brown beech mushrooms
2
1 tbsp neutral oil
3
1 oz sweet potato vermicelli
4
1 tbsp cilantro, roughly chopped
5
*Sauce*
6
2 garlic cloves, minced
7
1 tbsp spicy bean sauce (doubanjiang)
8
1 tbsp sugar
9
1 tsp soy sauce
10
2 tbsp sesame paste (or tahini)
11
1/4 cup water

Cooking Instructions

1
1
Trim off the bottom of the stem of the brown beech mushrooms. Break them into smaller clusters and wipe off dirt with a damp paper towel. Combine the sauce ingredients in a bowl.
2
2
Cook the vermicelli according to the package instructions.
3
3
Heat up oil in a pan and add the mushrooms. Cook until lightly golden, about 5 minutes. Add the sauce and simmer for 2-3 minutes.
4
4
Pour the mushroom sauce over the vermicelli and garnish with cilantro.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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