For the longest time Asian food was one cuisine that I would rarely ever made at home. I felt that I could never get the flavors right. Thankfully, I am persistent, because the more I try I find combinations that make my taste buds sing with joy. Chile Lime Asian Rice Noodles is one of those…
Umami,umami umami! I just love that word 🙂 It is our fifth taste. Our others are salty, sweet, sour, & bitter. Umami is a savory taste that we sense when we eat mushrooms.
The 5th taste is the umami. Originally found in food products that contain a lot of glutamate, which is an amino acid. MSG, monosodium glutamate has a savory taste and is often associated with Chinese food. However, MSG is not the only compound that contributes to umami taste. We have other things that naturally occur in protein-rich foods that have the umami taste. Foods like cheese, meat products (salami), mushrooms, and many types of fermented foods have the savory umami taste.
Mushrooms are one the few vegetables that are rich in selenium. Working along with vitamin E, selenium protects against cell damage from free radicals. Selenium also plays a role in the function of the thyroid and male reproductive system. Mushrooms are also low in calories, fat and sodium. Mushrooms are a source of B vitamins—riboflavin, niacin and pantothenic acid. These B vitamins help release energy from the fat, protein and carbohydrates in food.
There is new research that shows mushrooms can also be a good source of vitamin D. Mushrooms that are exposed to UV light during growing produce vitamin D, kind of like how our bodies synthesize vitamin D with sun exposure. As few as 3.5 ounces of UV-grown portabella mushrooms have 466 IU of vitamin D, where regular portabellas have 11 IU of vitamin D. That is a big difference!
Mushrooms are a great source of protein for vegetarians. You can get complete protein when combined with other complimentary amino acids.
- 4 oz. rice noodles
- 3 Tbsp hoisin sauce
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 tsp sriracha sauce
- ¼ cup fresh lime juice
- 1 Tbsp olive oil
- 12 oz cremini mushrooms, trimmed and sliced
- 1 cup red or orange bell pepper, sliced into ½ inch strips
- 3 cups fresh baby spinach
- Soak noodles in large bowl of boiling hot water for about 10 minutes or until soft. Drain, and set aside.
- In a small bowl combine hoisin sauce, soy sauce, chili sauce, sriracha, and lime juice with a whisk, set aside.
- In a large skillet heat olive oil over medium high heat. Add mushrooms, sauté for 5 minutes or until browned.
- Add bell pepper to pan and sauté until slightly tender, about 4 minutes.
- Add spinach and cook just until color has darkened. Stir in noodles to pan and cook 2 minutes.
- Add sauce to pan and cook for another minute. If sauce is too thick you can add up to 2 tbsp of water to thin.
This meal is quick and easy to make…my favorite kind of meal! Chile-Lime Asian Noodles are bursting with bright bold flavors and fresh vegetables. I love the combination of the spicy sauce with the taste of fresh lime juice. This is truly an amazing flavor combination! This dish is a delicious hearty meatless meal, perfect for any night of the week.