- 1 package (about 3 3/4 oz.) cellophane noodles (mai fun, or rice sticks)
- 4 portabella mushroom caps (5 in. wide)
- 1/2 cup low-sodium soy sauce
- 1/4 cup dry sherry
- 1 tablespoon Asian (toasted) sesame oil
- 1 tablespoon firmly packed brown sugar
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced or pressed garlic
- 6 tablespoons seasoned rice vinegar
- 3/4 cup shredded carrots
- 2 cups thinly sliced radicchio
- About 1/2 cup fresh cilantro leaves
- calories 194
- caloriesfromfat 10 %
- protein 4.3 g
- fat 2.2 g
- satfat 0.3 g
- carbohydrate 40 g
- fiber 2.8 g
- sodium 1039 mg
- cholesterol 0.0 mg
How to Make It
Place noodles in a large bowl and add 1 quart boiling water. Stir to separate noodles and let stand until tender to bite, about 10 minutes. Drain well. Return noodles to bowl.
Meanwhile, trim off discolored mushroom stem ends; rinse caps well. In a heavy plastic food bag, mix soy sauce, sherry, sesame oil, brown sugar, ginger, and garlic. Add mushrooms, seal bag, and turn over to mix. Let stand 10 to 20 minutes, turning over several times.
Lift mushrooms from bag and save marinade. Oven-roast mushroom caps.
To noodles, add rice vinegar, carrots, radicchio, and 1/2 cup cilantro leaves. Add about 2 tablespoons reserved soy marinade, or to taste. Mix well.
Spoon noodle slaw equally into wide bowls. Thinly slice mushroom caps and arrange equally on portions. Garnish with additional cilantro leaves.