1 teaspoon chile paste with garlic (such as sambal oelek)
1/4 teaspoon sea salt
– You’re going to combine the above 8 ingredients twice, once as a marinade and once as the sauce in the skillet, so be sure you have enough quantities of the above to combine/make twice.
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound portobella mushroom caps, thinly sliced
1 4ounce package whole baby button mushrooms
1 & 1/2 bunches green onions, cut into 2-inch pieces
Brown rice noodles or brown basmati rice
Combine first 8 ingredients in large bowl, stir until thoroughly blended. Add sliced caps and whole baby button mushrooms. Toss and coat, marinate in the refrigerator for 30 mins.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and mushroom mixture; sauté for 7-10 minutes until they look kind of glossy carmelized. While they’re cooking, combine 1st 8 ingredients again in a bowl and mix thoroughly.
Start cooking noodles or rice according to package directions.
Add green onion pieces to skillet; sauté 1 min. Add 8 ingredients mixture; cook 1 minute or until thickened, stirring constantly.
Serve over brown rice noodles or brown basmati rice.