Forbidden Rice Noodle Bowl with Skeleton Mushrooms

Trick or treat yourself to this Forbidden Rice Noodle Bowl with Skeleton Mushrooms & Tahini sauce! Featuring SR Organic MCT Oil, this healthy bowl is perfect for ending spooky season on a nutritious note. Getting creative with your food and loving every bite? We can’t think of a better way to brew up Halloweekend lunch!

FOR THE SKELETON MUSHROOMS
*To create the mushroom skeletons we used a plastic straw to poke holes

8 oz Crimini or White mushrooms, small/medium size

1/2 Shallot, thinly sliced

1 Garlic clove, minced

2 tbsp SR Organic MCT Oil

1 tbsp Soy Sauce

1 tbsp Balsamic Vinegar

FOR THE BOWL

2 packages Forbidden Rice Ramen Noodles

1/4 Purple cabbage, thinly sliced

1-2 Carrots, shredded

1 Jalapeño, thinly sliced

Handful of microgreens

Handful of fresh cilantro

Sesame Seeds

FOR THE TAHINI + SOY ASIAN SAUCE

1/4 c Tahini Sauce

1 tbsp SR Organic MCT Oil

2 tbsp Soy sauce

2 tbsp Honey

1 tbsp Sriracha

Water, to thin

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat pan to medium-high heat and add SR Organic MCT Oil. Add shallot and sauté for 4-5 minutes. Add garlic, mushrooms, soy sauce, balsamic, and sauté for about 7-10 minutes.
3. Make the sauce. In a small mixing bowl add all ingredients and whisk until smooth. Add water to thin to your liking.
4.  Begin to build your spooky bowl – add noodles, skeletons, fresh cabbage, carrots, cilantro, microgreens, jalapeño, sesame seeds, and drizzle with sauce.
5. Serve and enjoy!