I’m so into shredded oyster mushrooms as replacement for meat. They soak up any flavour you throw at them and get the best crispy texture. They’re the perfect thing to sub for pork and chicken for this laissez-faire take on a bun bowl.

You could use and julienned or roughly chopped fresh veggies you have on hand in the salad, snow peas or green beans would be a fab addition. I also often add mint or Vietnamese mint to the salad but as I’m trying to stick to two bunches of herbs a week so I don’t waste anything, I only had coriander.

The dressing is key and you can make it at the same time as your prepping the mushrooms as the dressing and ‘shrooms use the same aromatics.

This dish serves 2, but just multiply quantities to serve more.

Ingredients

100g vermicelli noodles

1 Tbs extra virgin olive oil

150g oyster mushrooms, shredded

1 garlic clove, crushed

1 Tbs finely chopped spring onion

1 tsp freshly grated ginger

1 tsp finely chopped coriander stalk

1/2 a finely chopped red chilli

2 tsps soy sauce

2 tsps Chinese cooking wine

1 carrot, julienned

1 Lebanese cucumber

1/3 cup coriander leaves

Lime and spring onion for garnish

Dressing

1 Tbs finely chopped spring onion

1 tsp freshly grated ginger

1 tsp finely chopped coriander stalk

1/2 a finely chopped red chilli

1 tsp lime zest

1 Tbs lime juice

1 tsp maple syrup

1 Tbs soy sauce

2 tsp black or rice wine vinegar

1/2 tsp sesame oil

Directions

Mix together dressing ingredients and set aside.

Cook noodles according to packet directions. Set aside

Heat a medium non stick pan on medium high heat then add oil. Follow with mushrooms, chilli, garlic, coriander stem, Ginger and spring onion. Cook for 5 minutes until starting to colour. Add soy and wine and cook for another few minutes.

Meanwhile, divide cucumber into 6 sliced lengthwise than chop into pieces a few centimeters long.

Chop noodles roughly if you like (easier to mix) and divide amongst plates. Divide cucumber and carrot between the plates. Add the mushrooms, garnish with coriander and spring onion and then pour over the dressing and mix through.

HH. x