Noodle Bowl with Ginger Sesame Peanut Sauce

by Kristina Sloggett

in Dinner,Gluten Free,recipes,Vegan

Mushroom Noodle Bowl with Spicy Peanut Sauce

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

 

I am wrapping up week four of the Mushroom Makeover, and I have all kinds of emotion and elation going on. I have loved this process. All of it.

Okay, perhaps not all of it – those workouts were killer to start. The awesome thing is? They do get easier! Going from finishing two or three circuits (always with a promise to Mark that I’d complete all four by end of day) to feeling stronger (oh my arms!) and seeing progress and change (oh my arms!). There is more than that, though – there is also this feeling of accomplishment, of seeing the proverbial mountain in front of you and then making your way to the top. This is my elation – or is it just adrenaline?

I will be incorporating several of Mark’s workouts into my normal routine – there are a few of Mark’s circuits I always look forward to (GUNS! CORE!), so those are staying.

I recently read something about it takes four weeks for us to see changes, eight weeks for those close to us to see changes… sitting in my hairstylist’s chair in front of the mirror last week – I saw definite changes! I also have had two people give me similar feedback, so I know these daily workouts, drinking lots of water (I always do), getting my 10,000 steps in – all the hard work I’ve been doing is paying off. Elation.

Then there is the other work, with our dietitian Corinne. This week our main focus was to be in tune with our hunger, and also recognizing when we are full. This is how I try to eat anyway, but I did have a snafu or two this week. We had some planned events that got in the way of my eating schedule, which found me making a sandwich at 10pm one night. Oddly, this seemed to contribute to the fact that I woke up so hungry the next day! I generally stop eating by 7pm at the latest, because I have some paranoia about being able to fall asleep. Normally my mornings begin with a coffee, and breakfast comes later – when I am hungry.

Corinne also gave us a second focus this week – whatever we wanted to work on. I joke with her that it’s almost like she has done this before – this week it is as if she knew I needed to revisit the electronics – or rather the turning off electronics – during mealtimes. I went right back to eating lunch in front of my laptop – even if I wasn’t working, simply catching up on social media – it is something I want to work on. I added that back to this week’s focus, which also ties in to being present while eating and doing so intuitively. I will miss working with Corinne – her guidance has been essential.

Sriracha Noodle Bowl

Our mushroom’ed eats this week:

 

One of my favorite things, a baked avocado. If you love avocados and have not yet tried this, it is time. They become a bit softer, but not mushy. The flavor is enhanced, and it turns one of my favorite foods into something of a comfort food. The mushrooms bring a satisfying bite of hearty flavor with few calories.  Baked Avocado with Mini Shiitakes:

Baked Avocados with Mini Shiitakes

 

Shiitake Sesame “Scallop” Fried Rice. Scallops? My own plant based take on scallops, yes! I can never go wrong with fried rice at our house – one of Jason’s favorite foods, I believe. He will even eat the broccoli. A little bit of it. The shiitakes add the umami – adding to the unique nature of this dish.

sesame 'scallop' fried rice

 

I am still dreaming about this one – Taco Loaded Baked Potato. A stuffed baked avocado will always be my number one, but a loaded baker comes in a very close second. Finely chopping the mushrooms transforms them into a “ground meat” consistency, which works very well as a taco filling, again with fewer calories and fat.

Taco Stuffed Baked Potato [vegan]

 

A few mid morning chocolate cravings were satisfied this week with this Cordyceps Cocoa! This rich dark chocolate actually has both cordyceps and reishi mushrooms… a lovely hot chocolate.

Cococeps Cocoa

 

Having fun with puns – my Pulled Porcini Sliders have already snagged a spot in next week’s dinner lineup. I’m already looking forward to them – might be a wrap situation this time. Adding mushrooms to the jack fruit really added to the hearty consistency – more like a traditional pulled pork – bringing satisfying and flavorful portions with lower sodium and calories.

Pulled Porcini Sliders

 

last but definitely not least, these Mushroom Noodle Bowls with Spicy Peanut Sauce. This has sauteed baby bellas and shiitakes, a nice mix of my first pick mushrooms. I could drink this peanut sauce.

Veggie Noodle Bowl with Spicy Peanut Sauce

mushroom noodle bowl with ginger sesame peanut sauce

YIELD: two bowls

dairy, egg, and gluten free, vegan

INGREDIENTS:

2 servings rice noodles
1 tablespoon coconut oil
5-6 fresh baby bella mushrooms, wiped clean and sliced
6-7 fresh shiitakes mushrooms, wiped clean and sliced
1 large carrot, peeled and cubed
handful fresh basil, chiffonaded
1 green onion, sliced thin
1/4 cup Ginger Sesame Peanut Sauce
sriracha, optional
handful chopped peanuts, for garnish

INSTRUCTIONS:

Cook rice noodles according to directions.

Meanwhile, prep ingredients: slice mushrooms, chop carrot, basil and onion. In large saucepan, saute mushrooms and carrot in coconut oil until softened. Remove from heat.

Transfer cooked noodles into saucepan with mushrooms and carrot. Add basil, toss to combine. Divide between two bowls, garnish with green onion, chopped peanuts, Ginger Sesame Peanut Sauce and sriracha. 

Mushroom Noodles

Loving the mushroom creations lately? Want to hear about my fellow ambassadors experiences?  Come join the Mushroom Council for the #MushroomMakeover twitter party – this Tuesday, April 8th from 6:00-7:30pm PST (9:00-10:30pm EST). Read more here.

 

Mushroom Makeover

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

 

week one recap and Miso Arugula Greens with Roasted Portobello recipe

week two recap and Spinach Scramble Stuffed ‘Shrooms recipe

week three recap and Cheesy Nacho Mushroom Melts recipe

follow The Mushroom Council on twitter

like The Mushroom Channel on facebook

learn more at Mushroom Info AD

 

I shared this recipe with Healthy Vegan Fridays.

 

{ 13 comments… read them below or add one }

1 Joanna @way2gomom April 5, 2014 at 12:03 pm

WOW, these look fantastic! I’m glad that the workouts got easier for you! You’ve done such a wonderful job in this campaign!

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2 Sarena (The Non-Dairy Queen) April 5, 2014 at 1:47 pm

Um, (gulp) I need that noodle bowl! Dang that looks amazing! Everything does, but that noodle bowl is really speaking to me (saying I want to be in your belly)! I’m so happy you’re seeing progress! That makes me so happy. I think it’s a real accomplishment when WE can see our own changes (especially as self conscience as women are). Sounds like an amazing experience.

On a side note, I LOVE mushrooms. They are one of my favorites especially if I’m looking for a meatier taste or texture. I developed a pasta sauce recipe for a client a few years ago using ground up portabello mushrooms and the boys absolutely loved it. They thought it had meat in it. I find that to be a huge compliment since they are all meat eaters. :)

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3 Deena April 5, 2014 at 11:19 pm

My husband is insisting on this tomorow night for dinner. It looks so good! I’ll be going mushroom shopping in the morning :)

We just love mushrooms! I add dried mushrooms to meatloaf in place of bread & our family loves it!

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4 Adriana Martin April 6, 2014 at 9:32 pm

Wow amazing recipes, sriracha is one of my favorite sauces. That avocado with the tiny mushrooms so cute and delicious. Your recipes are amazing and love all your photography let’s keep in touch!

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5 Kristina Sloggett April 8, 2014 at 6:32 am

thank you Adriana – and I would love to keep in touch, it has been great getting to know you this month! Sriracha is one of my favorites too… we always have a back up bottle!

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6 Chrystal @ Happy Mothering April 7, 2014 at 6:41 pm

All of your recipes look so delicious! I have not tried a baked avocado before – that’s definitely on my list to try this week now!

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7 Kristina Sloggett April 8, 2014 at 6:28 am

thank you so much, Chrystal! I am happy you are going to try a baked avocado – they are wonderful – enjoy!

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8 Hannah April 8, 2014 at 10:04 am

I’m such a sucker for noodle bowls. Especially those filled with mushrooms. Yum!

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9 Cassie April 8, 2014 at 11:13 am

Okay, mushrooms are one of my favorite foods… this looks amazing. Definitely pinned!!

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10 Katie @ Produce on Parade April 8, 2014 at 11:52 am

Congratulations, Kristina! :) It’s always nice to see hard work pay off, even if it does seem to take forever. I’m trying to do less electronics too, but it’s hard when you have a blog and social media to keep up with, right?! :)

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11 Kristina Sloggett April 14, 2014 at 9:20 am

YES exactly – during the days when I am lunching alone, I like to use that time to catch up on blogs or browse Instagram… and THANK YOU – it’s nice to see results from DIFFICULT workouts ;)

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12 Suzanne @ hello, veggy! April 14, 2014 at 6:41 pm

That ‘pouring’ shot is visually orgasmic. Thanks so much for linking up with HVF!

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13 Kristina Sloggett April 15, 2014 at 9:23 pm

thank YOU Suzanne!

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