Sesame Lime Chow Mein With Crispy Oyster Mushrooms

These noodle bowls are savory, spicy, citrusy, and packed with veggies! The noodles are simmered in a citrusy broth, then paired with a generous helping of vegetables and crispy, spicy Oyster mushrooms. This dish is customizable, so use whatever vegetables you like as a topping!

SESAME LIME CHOW MEIN WITH CRISPY OYSTER MUSHROOMS [VEGAN]

INGREDIENTS

FOR THE NOODLES:

• 1 package chow mein noodles (small or large, depending on how many you are serving)
• 1 1/2 cups vegetable broth
• 1 tablespoon all-purpose flour
• 1 teaspoon each garlic and onion powder
• Juice of 1 lime
• Scallions

FOR THE VEGETABLES:

• Zucchini
• 2 ears of corn
• Red and yellow bell peppers
• 2 tablespoons minced ginger
• 5 cloves of garlic
• 4 cups fresh chard or other greens
• Sesame oil, for cooking

FOR THE OYSTER MUSHROOMS:

• Oyster mushrooms
• Panko
• Garlic powder
• Paprika
• Salt
• Taiwanese hot bean paste or Thai chili sauce

FOR SERVING:

• Cilantro
• Sliced cherry tomatoes

PREPARATION

1. Cook the noodles according to package directions. Drain and set aside.
2. In a small saucepan, combine broth, flour, garlic and onion powder, lime juice, and scallions. Add noodles and bring to a low simmer, to thicken the sauce.
3. Grill the vegetables for about 15 minutes each, brushing with olive oil and adding salt and garlic powder as desired. Remove from heat, slice vegetables (and remove corn from the ear), and add to a cast iron skillet with sesame oil, garlic, ginger, and chard. When the chard is wilted, cover the pan and set aside.
4. Combine enough panko, garlic powder, paprika, and salt in a bowl to coat the mushrooms. Add non-dairy milk to another bowl. Dip the mushroom in the milk, then in the batter. When all mushrooms have been coated, pan-fry in oil until crispy, then add hot bean paste.
5. Distribute everything among bowls and serve.

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