6 ounces thin rice noodles (Thai Kitchen brand recommended)
1 pound shiitake mushrooms
1 tablespoon untoasted sesame oil
Sea salt and coconut aminos, as needed
3 large carrots, peeled and grated
1 cucumber, peeled and julienned
1/2 small green or red cabbage, shredded
4 cups lettuce or spring mix, chopped
2 cups snap peas, trimmed and sliced lengthwise
2 cups cilantro, mint, or basil, roughly chopped
4 green onions, thinly sliced
Nước Chấm Dipping Sauce
1/4 cup lime juice
1/2 cup warm water
2 tablespoons coconut sugar or agave nectar
1 clove garlic, minced
Pinch red pepper flakes or fresh chili pepper (a few thin slices)
3/4 cup roasted cashews, chopped
1 lime, cut into wedges
Bring pot of water to a boil. Add rice noodles and turn off heat. Stir to separate noodles and let stand 3 minutes. Drain, rinse with cool water, set aside, and prepare other ingredients.
Trim off tough ends of mushrooms and brush off dirt with a paper towel. Cut into 1/2-inch slices. Heat sauté pan over medium heat for 2 minutes. Add sesame oil, sliced mushrooms, and generous pinch of salt. Cook in a single layer until golden brown on both sides. Remove to a bowl and drizzle lightly with coconut aminos.
Assemble bowls. Place 1/4 of each ingredient (noodles, veggies, and mushrooms) in its own section in the bowl. I usually place the mushrooms in the middle or on top of the noodles and sprinkle the whole bowl with green onions.
Whisk together dipping sauce ingredients.
Drizzle some dressing over each bowl and garnish with cashews and lime wedges.