Servings: 2

2 whole Portobello mushrooms 2 whole Portobello mushrooms
½ cup Bulgogi-style amino sauce ½ cup Bulgogi-style amino sauce
4 ¼ oz Pad thai rice noodles* 4 ¼ oz Pad thai rice noodles*
6 oz Broccoli 6 oz Broccoli
1 ¾ oz Red bell pepper* 1 ¾ oz Red bell pepper*
1 ¼ oz Carrots 1 ¼ oz Carrots
1 ½ oz Yellow onions 1 ½ oz Yellow onions
2 tbsp Dry-roasted cashews 2 tbsp Dry-roasted cashews
½ oz Pickled ginger ½ oz Pickled ginger
1 tsp Black & white sesame seeds 1 tsp Black & white sesame seeds

Wipe portobello mushrooms clean with a damp paper towel.* Remove any stems. Scrape out gills with a spoon. Cut lengthwise into about ¼-inch thick strips. Halve strips widthwise. Cut broccoli into bite-size pieces, if needed. Cut red bell pepper lengthwise into about ¼-inch thick strips. Halve strips widthwise.
Place mushrooms in a medium bowl. Add bulgogi-style amino sauce. Season with about ¼ teaspoon salt and a pinch of pepper. Stir to evenly coat. Let marinate at least 5 minutes, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pad thai rice noodles and about 1 teaspoon cooking oil to boiling water. Stir. Cook 6 to 8 minutes, or until noodles are al dente, stirring occasionally.* Strain noodles. Rinse with cold water. Shake off excess water. Return to pot.
Roughly chop dry-roasted cashews.
Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add broccoli and bell pepper to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Stir. Cook about 3 minutes, or until veggies begin to brown, stirring occasionally. Add yellow onions. Stir. Cook about 4 minutes, or until veggies begin to soften, stirring occasionally. Add carrots and about ¼ cup water. Stir. Cook about 2 minutes, or until veggies are tender and liquid cooks off, stirring occasionally. Remove from heat. Transfer noodles to pan. Add nuts. Salt and pepper to taste. Stir to combine.
Heat about 1 tablespoon cooking oil in a medium sauté pan over medium-high heat. Add mushrooms (with any excess marinade) to hot pan. Stir. Cook 5 to 7 minutes, or until mushrooms are tender, stirring occasionally.
Divide stir-fried veggies and noodles between bowls. Serve bulgogi mushrooms over top. Spoon any remaining sauce from pan over top. Garnish with pickled ginger. Sprinkle with black and white sesame seeds.