Mushroom 'Meat' Bun Cha

Nutrition per serve

Ingredients

• 2pcs carrot
• 1pcs Lebanese cucumber
• 250g mushroom meat
• 15g Vietnamese pho seasoning
• 150g vermicelli noodles
• 40ml sweet chilli sauce
• 20g roasted peanuts
• 15ml white vinegar
• 5ml sugar
• 10ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Shred the carrots using a julienne peeler or coarsely grate with a box grater. Peel and thinly slice the cucumber (see Make it yours).
2. Step 2 — Pickle veg
   Combine 3 tsp white vinegar and 1 tsp sugar in a large bowl. Add the carrot and cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook mushroom meat
   Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the mushroom meat, breaking up the lumps with a spoon, for 3-4 mins until starting to brown. Add the pho seasoning, 2 tsp soy sauce and 125ml (½ cup) water and cook, stirring, for 30 secs or until mostly reduced. Remove the pan from the heat. Taste, then season with pepper.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7-8 mins until tender. Drain, then rinse under cold water to prevent the noodles from sticking.
5. Step 5 — Serve up
   Combine the sweet chilli sauce and half the peanuts in a bowl. Divide the noodles, mushroom meat mixture and pickled veg among bowls. Drizzle with the peanut-chilli sauce and remaining pickling liquid, if desired. Scatter with the remaining peanuts and enjoy!
6. Step 6 — Make it yours
   We have peeled the cucumber to help absorb more of the pickling liquid. Feel free to keep the skin on, if you prefer.

Allergens

Sojabohnen, Sulfit, Peanut