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Saucy Peanut Noodles with Roasted Mushrooms
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5 from 10 votes

Saucy Peanut Noodles with Roasted Mushrooms

Saucy Peanut Noodles with Roasted Mushrooms will become your go-to weeknight dinner. Rice noodles are coated in a rich and creamy peanut sauce and finished with fresh basil and meaty roasted mushrooms. Vegetarian + gluten free.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree, Main Course
Cuisine: asian
Diet: Gluten Free, Vegetarian
Servings: 5
Author: Jamie Vespa MS, RD

Equipment

  • 9x13-inch Baking Dish
  • Large stockpot
  • Food processor

Ingredients

Peanut Noodles

  • 1/3 cup creamy natural peanut butter
  • 1/4 cup lower-sodium soy sauce or tamari
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. honey (sub maple syrup)
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. chili-garlic sauce
  • 1-inch knob fresh ginger, peeled and roughly chopped
  • 2 garlic cloves
  • 12 oz. brown rice noodles (such as Lotus Foods brand)
  • 1/3 cup finely chopped fresh basil leaves, plus more for garnish
  • Toasted sesame seeds for garnish

Roasted Mushrooms

  • 1 lb. mixed mushrooms (I use 8 oz. shiitake and 8 oz. sliced cremini)
  • 3 Tbsp. avocado oil (or extra-virgin olive oil)
  • 1/2 tsp. each kosher salt and black pepper
  • 1 Tbsp. lower-sodium soy sauce or tamari

Instructions

  • Roast Mushrooms:
    Preheat oven to 400ºF. Arrange mushrooms in a 9x13-inch baking dish, and toss with 3 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.
    Remove mushrooms from oven and add 1 Tbsp. soy sauce; toss to coat. Place back in the oven for 5 more minutes.
  • Prepare Peanut Sauce:
    Meanwhile, prepare peanut sauce by combining peanut butter, soy sauce, vinegar, honey, sesame oil, chili-garlic sauce, ginger, and garlic in a food processor. Blend until the mixture is mostly smooth and combined. 
  • Cook noodles according to package instructions in a pot of salted water. Prior to draining, remove 1/2 cup of the cooking liquid and transfer to food processor. 
    Drain noodles and place back in pot. Blend the peanut sauce once more to incorporate liquid. (The sauce will be loose.)
  • Pour peanut sauce into pot with noodles and place back over burner with heat turned off. Toss continuously until the sauce thickens and coats the noodles (the residual heat will help thicken the sauce). Stir in fresh basil.
    Divide peanut noodles into bowls and top with roasted mushrooms, toasted sesame seeds, and extra fresh basil, if desired. 

Notes

  • Store: Transfer peanut noodles and roasted mushrooms to an airtight container and refrigerate for up to 4 days.
  • Reheat: Heat noodles and mushrooms in a skillet over medium heat, adding a splash of broth or water to help loosen and rehydrate the sauce. 
    • You can also reheat peanut noodles in the microwave, however you'll need to stop and stir them a few times to help loosen the sauce.

Nutrition

Serving: 1.25cups | Calories: 390kcal | Carbohydrates: 51g | Protein: 11g | Fat: 16g | Saturated Fat: 1.5g | Sodium: 710mg | Fiber: 6g | Sugar: 5g