Garden Noodle Salad with Portobello Mushroom and Teriyaki Sauce

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Garden Noodle Salad with Portobello Mushroom and Teriyaki Sauce

Another vegetarian addition to the list of delicious recipes that you can make with Annie Chun’s products. This one really brings the flavor of Portobello mushrooms to life when paired with our award winning Teriyaki sauce.

  • 1 package of Annie Chun’s Organic Teriyaki Asian Meal Starter
  • 2 TBSP sesame oil
  • 1 cup Chinese cabbage or romaine lettuce, thinly sliced
  • 1/2 cup cucumber, sliced julienne style
  • 1/2 cup red or yellow bell pepper, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1 large (or 2 small) Portobello mushroom, grilled and thinly sliced
  • 1 lime, sliced into wedges
  • 1/2  tsp red pepper flakes (optional)

 

  1. Cook noodles as directed on package; rinse with cold water and drain well.
  2. Add sesame oil to noodles to keep from sticking.
  3. Then add sauce packet and remaining ingredients except lime and red pepper flakes.
  4. Toss until all ingredients are well mixed.
  5. Squeeze lime over salad and sprinkle with red pepper flakes (if you want a little kick)
  6. Serve chilled or at room temperature.
Serves 2-3