It took me quite a while to figure out what a buddha bowl was. To my understanding it is just a thrown together meal, like a salad, only it has been given a different name for some reason :p This noodle buddha bowl has one of my favourite ingredients, sweet soy mushrooms!! I cannot describe how much I love this way of preparing the mushrooms (I also often use the same recipe for tofu), they come out sticky and salty with a hint of sweet. They go well in any noodle dish, or just on their own. I hope you guys give this a try! 🙂
Preparation/cooking time: 30 minutes
- 2 sticks of dried rice noodles
- 2 handfuls of small mushroom cups
- 1 red capsicum, sliced
- Handful of snow peas
- Handful of spinach or bok choy, boiled
- 1 carrot, sliced
- Small handful of mint, chopped
- 1 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup white vinegar
- 1 tbsp hoisin sauce
- 1 tbsp agave/maple syrup (or honey)
- 1 tsp ginger paste
- 1-2 cloves of garlic, finely diced
- Sesame seeds (optional)
- Pumpkin seeds (optional)
- Cook the noodles according to the instructions on the packet.
- Heat oil in a small frying pan. Place the mushrooms in the pan, whole, facing up, and cook on low to medium flame until browned. You can turn them on their side to brown the sides too.
- While the mushrooms are cooking, in a small bowl add soy sauce, sesame oil, white vinegar, hoisin sauce, agave/maple, ginger and garlic. Whisk until combined.
- When the mushrooms are browned pour your sauce over them. Turn the heat up to medium high and continue cooking until the sauce becomes thick and syrupy.
- For the assembly, divide the noodles over two bowls, add all the veggies and the mushrooms. Top with seeds and mint and make sure to pour the remaining sweet soy sauce over everything for delicious flavouring.
Bon appétit xoxo