Turmeric Shiitake Noodle Bowl is a tangy, but buttery and rich dish that is perfect to enjoy any time of the year. Shiitake mushrooms may support immune health and contain eritadenine, a compound known to reduce cholesterol levels. This dish is best enjoyed with fresh ingredients, but you can customize it by using nappa cabbage instead of bok choy or buckwheat noodles instead of rice noodles.

Ingredients

Serves: 2-3 Time: 45 minutes

Turmeric Shiitake Noodle Bowl

• 5-6 medium/small shiitake mushrooms, halved
• 1/2 yellow onion, thinly sliced
• 4 garlic cloves, peeled and chopped
• 1/2 bell pepper, thinly sliced
• 1/4 cup thinly sliced tempeh (optional)
• 1 small head bok choy, chopped, leafy greens set aside from thick stems
• 1 tsp turmeric powder
• 1/2 Tbs red curry paste
• 1/2 tsp cumin
• 1/4 tsp thai chili (optional)
• 1/2 tsp ground ginger (or 1/4 tsp fresh peeled ginger)
• 1/2 tsp black pepper
• 1 Tbs soy sauce, plus extra
• 1/4 cup lite coconut milk (or vegetable broth)
• 1/2 Tbs rice vinegar, plus extra
• 2 Tbs sesame oil, plus extra
• 1 small lime, juiced
• 1/4 lb. rice noodles
• 2/3 cup mixed thinly sliced turnips, cucumbers, radishes
• Sesame seeds
• Toppings: fresh basil or scallions & chopped roasted peanuts (optional)

Directions

1. Begin by preparing your vegetables.
2. In a small bowl, combine the cucumber, radish, and turnips. Make sure they are very thinly sliced.
3. Toss the cucumber mix with a dash of rice vinegar, sesame oil, and soy sauce, and top with sesame seeds. Set aside.
4. Then, in a large skillet, set heat to high and add the sesame oil.
5. Once hot, add the shiitake mushrooms and cook for about 7 minutes, tossing occasionally until they’re evenly coated in oil.
6. Meanwhile, add water to a medium-large pot and bring to a boil.
7. Next, add the onion and garlic. Stir together and cook for another 7-8 minutes. If you’re cooking with tempeh, add that in at this stage as well.
8. Add in the bell pepper and thick stems (white/light green) part of the bok choy.
9. Then, add the lime juice, curry paste, and soy sauce. Stir together for a few minutes.
10. Next, add the cumin, turmeric, chili flakes, ginger, black pepper, rice vinegar, and coconut milk or vegetable broth.
11. Continue to look on high for 3-5 minutes stirring frequently.
12. Reduce heat to low and allow the liquid to cook off completely, stirring occasionally.
13. By now, your water should be boiling. Add in the rice noodles and cook for 6-8 minutes or until fully cooked.
14. Remove noodles from heat and drain in a colander, rinsing over with cold water to stop them from cooking.
15. And now, your vegetables should be fully cooked after the liquid has cooked off.
16. Top noodles with vegetables along with marinated cucumbers, turnips, radishes, chopped basil, and peanuts. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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