Description
This creamy mushroom sweet potato vermicelli recipe blends umami-rich mushrooms with chewy noodles and a nutty, spicy sesame sauce. Quick, comforting, and 100% plant-based.
Ingredients
4 oz brown beech mushrooms
1 tbsp neutral oil
1 oz sweet potato vermicelli
1 tbsp cilantro, roughly chopped
Sauce:
2 garlic cloves, minced
1 tbsp spicy bean sauce (doubanjiang)
1 tbsp sugar
1 tsp soy sauce
2 tbsp sesame paste (or tahini)
1/4 cup water
Instructions
1. Trim the base of the mushroom stems, separate into smaller clusters, and clean with a damp paper towel. Mix all sauce ingredients in a bowl.
2. Cook vermicelli according to package instructions, then drain and rinse.
3. Heat oil in a pan and sauté mushrooms until golden, about 5 minutes.
4. Add the sauce to the mushrooms and simmer for 2-3 minutes.
5. Place cooked vermicelli in bowls and pour mushroom sauce over the top.
6. Garnish with fresh cilantro and serve warm.
Notes
To reduce spice, use less doubanjiang or add extra sesame paste.
Add vegetables like spinach or bell peppers for a nutritional boost.
Store leftovers in the fridge for up to 3 days.
Reheat sauce gently with a splash of water if thickened.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-Inspired