Sweet Chili Shrimp Noodle Salad

🥘 Ingredients

• black pepper
  1 tsp
• button mushrooms
  2 packets
• cooking oil
  1 tbsp
• garlic powder
  ½ tsp
• lime
  1 unit
• mini cucumber
  1 unit
• miso sauce concentrate
  2 tbsp
• peanuts
  2 tbsp
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• shredded carrots
  1 c
• shrimp
  4 oz
• soy sauce
  2 tbsp
• sugar
  3 tbsp
• sweet thai chili sauce
  2 tbsp
• vermicelli noodles
  2 packets
• water
  1 c

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   vermicelli noodles shredded carrots rice wine vinegar sweet thai chili sauce button mushrooms soy sauce shrimp mini cucumber miso sauce concentrate lime garlic powder peanuts black pepper cooking oil sugar salt water

   vermicelli noodles: 2 packets, shredded carrots: 1 c, rice wine vinegar: 2 tbsp, sweet thai chili sauce: 2 tbsp, button mushrooms: 2 packets, soy sauce: 2 tbsp, shrimp: 4 oz, mini cucumber: 1 unit, miso sauce concentrate: 2 tbsp, lime: 1 unit, garlic powder: ½ tsp, peanuts: 2 tbsp, black pepper: 1 tsp, cooking oil: 1 tbsp, sugar: 3 tbsp, salt: 1 tsp, water: 1 c
2. 

   2

   Bring a small pot of water to a boil over medium-high heat. Wash and dry produce. Once water is boiling, add vermicelli noodles to pot; cook, stirring occasionally, until tender, ⏱️ 5 minutes . Drain and thoroughly rinse noodles under cold water.
3. 

   3

   Quarter lime. Quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve cucumber lengthwise; cut on a diagonal into ½-inch pieces. Season cucumber with a small pinch of salt.
4. 

   4

   In a small bowl , whisk together miso sauce concentrate, garlic powder, half the soy sauce, 1½ tbsp sugar, and juice from one lime wedge. Set aside.
5. 

   5

   In a medium microwave-safe bowl, combine rice wine vinegar, 1½ tbsp sugar, ¼ tsp salt, and juice from one lime wedge until sugar and salt are dissolved. Add shredded carrots and toss to combine. Cover with plastic wrap and microwave for ⏱️ 1 minute . Refrigerate until ready to serve.
6. 

   6

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, ⏱️ 4 minutes . Add miso mixture and cook, stirring occasionally, until mushrooms are coated and sauce has slightly reduced, ⏱️ 2 minutes more. While mushrooms cook, wipe out bowl used for miso mixture. In same bowl, combine sweet thai chili sauce and remaining soy sauce.
7. 7

   Divide drained noodles between shallow bowls. Top with mushrooms, pickled carrots (draining first), and seasoned cucumber in separate sections. Sprinkle everything with peanuts and drizzle with as much sweet chili soy sauce as you like. Serve with remaining lime wedges on the side.