Portobello Hoisin w/ Yakisoba Noodles

January 10th DockBox
Written By Tony Bixler

This Asian-inspired dish is the vegetarian version of our blackcod hoisin, and highlights grilled portobello over a bed of asparagus, green beans, mushrooms, onions, orange, red bell pepper, and yakisoba noodles, married together in a flavorful teriyaki dressing.

TIME: 10 minutes

SERVING SUGGESTION: 1 bowl per person

FROM YOUR PANTRY

  • Salt + Pepper to season

  • Cooking oil

IN THE BOX

  • Portobello Mushroom

  • Hoisin Sauce

  • Asparagus, Green Beans, Onion,

    Red Bell Pepper, Mushrooms

  • Orange

  • Yakisoba Noodles

  • Teriyaki Dressing

  • Herb Paste

  • Herb Butter

  • Sesame Seed garnish

  • Green Onion garnish

STEPS

  1. Slice the portobello mushrooms into 1/2”-inch thick pieces. Drizzle with a little olive oil and season with salt and pepper on both sides.

  2. Cook the portobello mushroom: you can grill or pan-sear. At the restaurant, we grill it.

    1. To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear – the grill marks are great flavor! Add the portobello to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the mushroom when you’re done). Cook for 1 minute, then rotate each piece 90 degrees and cook another minute. Flip and repeat for the other side.

    2. To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. When the oil is shimmering but not smoking, add the portobello slices, being careful to avoid sticking to the pan. Cook for 2-3 minutes, then flip. You can add a splash more oil at this point if the pan needs it. If the mushroom is not browning after 2 minutes, turn your pan heat up a little – color is flavor!

  3. In a large wok or frying pan, add 2 tbsp oil and heat over medium high heat until the oil is hot but not smoking. Add the vegetables and herb paste to the pan and cook for about 3 minutes, tossing occasionally. The veggies should just start to brown.

  4. Add the yakisoba noodles, oranges, teriyaki dressing, and the remaining hoisin to the pan. Toss to mix and cook until the sauce thickens and coats everything nicely.

  5. To serve, divide noodles and vegetables evenly between large dinner bowls. Top with the portobello slices and garnish with sesame seeds and green onion. Enjoy!

Tony Bixler
Next

Tempeh & Spicy Noodle Salad