Chinese Noodle Salad with Portobellos and Broccoli

Name: Chinese Noodle Salad with Portobellos and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. broccoli, cut into 1-inch florets; stems peeled and sliced (4 cups); 2 portobello mushrooms (12 to 16 oz.), gills removed, stem ends trimmed and cut into 1/2-inch-thick slices; 1 Tbs. low-sodium soy sauce; 1 Tbs. vegetable oil; 8 to 10 oz. Chinese wheat noodles; 2 tsp. dark sesame oil; 1 cup grated carrots (2 medium); 2 Tbs. toasted sesame seeds; ⅓ cup vegan mayonnaise or low-fat regular mayonnaise; 1/4 cup low-sodium soy sauce; 1 1/2 Tbs. rice vinegar; 1 Tbs. dark sesame oil; 1 Tbs. brown sugar; 1 Tbs. minced fresh ginger; 1 1/2 tsp. chile paste with garlic; 2 medium cloves garlic, minced

Servings: persons

12 oz. broccoli, cut into 1-inch florets; stems peeled and sliced (4 cups)
2 portobello mushrooms (12 to 16 oz.), gills removed, stem ends trimmed and cut into 1/2-inch-thick slices
1 Tbs. low-sodium soy sauce
1 Tbs. vegetable oil
8 to 10 oz. Chinese wheat noodles
2 tsp. dark sesame oil
1 cup grated carrots (2 medium)
2 Tbs. toasted sesame seeds
⅓ cup vegan mayonnaise or low-fat regular mayonnaise
1/4 cup low-sodium soy sauce
1 1/2 Tbs. rice vinegar
1 Tbs. dark sesame oil
1 Tbs. brown sugar
1 Tbs. minced fresh ginger
1 1/2 tsp. chile paste with garlic
2 medium cloves garlic, minced

1
Place vegetable grilling rack on grill.
2
Prepare charcoal grill or preheat gas grill to high.
3
Alternatively, preheat broiler.
4
Bring large pot water to a boil for noodles.
5
Make dressing: Put mayonnaise into medium bowl, and gradually whisk in soy sauce until smooth.
6
Add remaining dressing ingredients and whisk until blended.
7
Cover and set aside in refrigerator.
8
(Dressing can be made up to 2 days ahead and refrigerated.)
9
Steam broccol until just tender, about 3 minutes.
10
Rinse with cold water and drain well.
11
Arrange portobello slices on baking sheet.
12
In small bowl, mix 1 tablespoon soy sauce and vegetable oil.
13
Brush over both sides of portobellos.
14
Place portobellos on grilling rack (or under broiler), cover and grill until browned and tender, 3 to 4 minutes per side (same cooking time for broiling).
15
Let cool slightly, then dice.
16
Drop noodles into boiling water; stir to prevent sticking.
17
Cook, stirring often and separating noodles, until just tender, about 3 minutes.
18
Transfer noodles to large bowl and drizzle with 2 teaspoons sesame oil.
19
Toss to coat.
20
Add broccoli, portobellos and carrots to noodles.
21
Add reserved dressing and toss to coat.
22
Transfer to large shallow serving bowl.
23
Sprinkle with sesame seeds and serve.

1898

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 oz. broccoli, cut into 1-inch florets; stems peeled and sliced (4 cups), 2 portobello mushrooms (12 to 16 oz.), gills removed, stem ends trimmed and cut into 1/2-inch-thick slices, 1 Tbs. low-sodium soy sauce, 1 Tbs. vegetable oil, and more.

Yes, Chinese Noodle Salad with Portobellos and Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!