This easy to make Asian inspired dish is absolutely delicious! Wild chanterelles mushrooms drizzled with a spicy kick and served with rice noodles.
- 3 Tablespoons toasted sesame oil
- 3/4 cup onion, chopped
- 1 Tablespoon ginger, freshly grated
- 1 cup bell pepper, chopped
- 1 cup kale, chopped
- 2 cups chanterelle mushrooms, roughly chopped
- 3 Tablespoons vegan butter
- 2 Tablespoons water
- 1/4 cup rice vinegar
- 1/2 cup coconut aminos
- 1 Tablespoon coconut sugar*
- 2 teaspoons sriracha
- 1/2 teaspoon red chili flakes*
- 3 Tablespoons sesame seeds, divided
- 1/4 cup bamboo shoots
- Wash the veggies, especially the mushrooms thoroughly before using. I like to fill a sink full of cool water and a 1/4 teaspoon of vinegar and let them soak while I chop the rest of the vegetables. Dice the onion, chop the kale, slice the bell pepper into long strips, and roughly chop the mushrooms keeping some larger pieces.
- Grate a 1″ piece of ginger or mince into small pieces.
- Next combine the 1/4 cup rice vinegar, 1/2 cup coconut aminos, 2 tablespoons of water, 1 tablespoon of coconut sugar, 2 teaspoons sriracha, 1/2 teaspoon red chili flakes, and 2 tablespoons of sesame seeds in a small bowl and whisk together.
- In a large saute pan heat 3 tablespoons of toasted sesame oil to medium heat. Add in 3/4 cup of onion and 1 tablespoon of fresh ginger. Sautee for about 2 minutes until fragrant.
- Then add 1 cup of bell pepper and 1 cup of kale to the pan and stir well.
- Next, stir in the mushrooms and add in 3 tablespoons of butter. Cook the mushrooms for about 3 minutes until they start to get soft and turn a darker brown color.
- Then, pour the rice vinegar mixture over the mushrooms and stir well. Toss in the 1/4 cup of bamboo shoots and stir to evenly coat the sauce over all the vegetables.
- Continue to string occasionally while keeping the dish on medium heat. The vinegar will start to evaporate and the sauce will get thicker as the sugar caramelizes. Cook the dish for another 5-10 minutes until the mushrooms are tender and have a meaty texture.
- While the mushrooms are cooking bring a large pot of water to a boil. Then add in the rice noodles and prepare them according to the package instructions. Drain the noodles but reserve 2 tablespoons of pasta water for the next step.
- Then remove the mushroom dish from the heat and add cooked rice noodles to the pan. Toss the noodles and the vegetables together and add the 2 tablespoons of the pasta water back in. Then sprinkle with the remaining 1 tablespoon of sesame seeds.
- Dish the noodle stir fry, top with green onions if desired, and enjoy!
You may use brown sugar or a liquid sweetener instead of coconut sugar.
This recipe is mildly spicy, if you like it hotter feel free to increase the red chili flakes or omit them for a milder dish.
- Serving Size: 1 bowl
- Calories: 350
Keywords: chanterelle, stir fry, spicy, mushroom,