Honey – Soy Glazed Mushroom Noodle Bowl

Meatless Mondays Made Easy! 

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Mushrooms are an amazing vegetarian substitute to having meat in your dish. Mushrooms are able to withstand strong marinades and spices. I also enjoy making dishes that are versatile and easy to transport (ONCE AGAIN ; this is perfect too for lunch)


  • 1 cup of edamame
  • 3 cups of mushrooms (used are Portobello and King Oyster)
  • 2 cups of vermicelli noodles, cooked
  • 1/4 cup of radishes, matchsticks
  • 1/4 cup of cilantro or parsley, cleaned and chopped
  • 1/4 cup of peanuts, chopped


  • 1/4 cup of Soy Sauce
  • 2 tsp of sesame oil
  • 1 tsp of chilli paste
  • 1 tsp of hoisin sauce
  • 2 cloves of garlic, chopped finely



  1. Preheat oven 325 F
  2. On a parchment lined baking sheet,  lay the sliced mushrooms
  3. Mix all ingredients for the glaze and lightly lather the mushrooms
  4. Bake mushrooms for 20 mins – golden brown
  5. When mushrooms are baking,  start plating the different ingredients (radish, edamame, cilantro, peanuts)
  6. Once golden brown, remove mushrooms from oven and add them to the noodle bowl


For the mushrooms, I used King Oyster and Portobello mushrooms. Meaty in texture and taste

The different elements would be amazing as well wrapped in a rice paper roll.

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