Bulgogi Noodle Bowl

Step 1
Wipe portobello mushrooms clean with damp paper towels. Remove any stems. Scrape out gills with a spoon. Cut lengthwise into strips, about 1/4 inch thick, then halve the strips widthwise. Cut broccoli into bite-size pieces (if necessary). Cute bell pepper lengthwise into strips, about 1/4 inch thick. Halve the strips widthwise. Roughly chop dry-roasted cashews (if necessary).

Step 2
Place mushrooms in a medium bowl. Add bulgogi-style amino sauce. Season with about 1/4 teaspoon of salt and a pinch of pepper. Stir to coat. Marinate at least 5 minutes, stirring occasionally.

Step 3
Bring a large pot of lightly salted water to a boil. Add Pad Thai rice noodles and about 1 teaspoon cooking oil to the boiling water. Stir. Cook 6-8 minutes, or until noodles are al dente, stirring occasionally. Strain noodles. Rinse with cold water; shake off excess water. Return to pot.

Step 4
Heat about 1 1/2 tablespoons cooking oil in a large saute pan over medium-high heat. Add broccoli and bell pepper to hot pan. Season with about 1/4 teaspoon salt and a pinch of pepper. Cook about 3 minutes, or until veggies begin to brown, stirring occasionally. Add yellow onions. Cook about 4 minutes, or until veggies begin to soften, stirring occasionally. Add carrots and about 1/4 cup of water. Cook about 2 minutes, or until veggies are tender and liquid is cooked off, stirring occasionally. Remove from heat. Transfer noodles to pan. Add cashews. Salt and pepper to taste. Stir to combine.

Step 5
Heat about 1 tablespoon cooking oil to a medium saute pan over medium-high heat. Add mushrooms (with any excess marinade) to hot pan. Cook 5-7 minutes, or until mushrooms are tender, stirring occasionally.

Step 6
Divide stir-fried veggies and noodles between bowls. Top with bulgogi mushrooms. Spoon any remaining sauce from the pan over top. Garnish with pickled ginger and blaci & white sesame seeds. Enjoy!