Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesame Salad

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Vegetari-Asian

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 32 Reviews
Total Time:
50 min
Prep
15 min
Cook
35 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • Salt
  • 1 pound whole-wheat spaghetti
  • 4 limes, juiced, divided
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1 seedless cucumber, thinly sliced
  • 1 red onion, thinly sliced, divided
  • 3 tablespoons toasted sesame seeds
  • 2 pounds mixed fresh mushrooms - shiitake, oyster, crimini
  • 1/4 cup teriyaki sauce
  • 1 bunch scallions, chopped into 2-inch lengths
  • 4 tablespoons vegetable oil, divided
  • 1 tablespoon grill seasoning
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup pea pods, thinly sliced
  • 3 to 4 cloves garlic, grated
  • 1 (2-inch) piece ginger root, grated
  • 1 (10-ounce) package frozen shelled edamame
  • 1/4 cup hoisin sauce, available on Asian foods aisle of market
  • 1 to 2 tablespoons Asian chili sauce or hot sauce, to taste
  • 1/4 cup chopped cilantro leaves
  • Handful mint leaves, finely chopped

Directions

Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.

Preheat oven to 450 degrees F.

Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.

Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.

Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.

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Newest Ratings and Reviews

Read all 32 reviews

  • on March 23, 2011

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    What a fabulous recipe! I don't make too many veggie recipes but this one is by far the best. I used some frozen fry veggies with peppers and added green peas, instead of pea pods. The mushrooms really make this dish outstanding. Also, the sweet and salty cucumbers are a must, as there are some many depths of flavor. My husband said this was the best stir fry I have ever done. Leftovers were great today

    people found this review Helpful.
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  • on December 16, 2009

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    this is so good especially the mushrooms my family was addicted severly althought the noodle bowls coud have used more veggies and made more than 4 servings for my family

    people found this review Helpful.
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  • on May 17, 2009

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    I honestly wasn't expecting it to be this great. I, like most other reviewers only made the noodle bowls. I left out the Garlic, and the Ginger and added in Pineapple chunks, and bean sprouts. Next time I think I will add in some type of meat, carrots and celery.

    people found this review Helpful.
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