• Ingredients:
  • 7oz glass noodles or rice vermicelli
  • Water for boiling
  • 3-4 Japanese cucumbers
  • 8oz package of sliced FunGuy white button mushrooms
  • 3 scallions
  • 1 clove garlic
  • 3 tablespoons rice vinegar
  • 1 ½ tablespoons sesame oil
  • 1 tablespoon honey
  • 2 teaspoons chili oil
  • ½ teaspoon salt
  • sesame seeds

The FunGuy is coming in cool this week… cool as a cucumber, that is! 

This salad will easily become the go-to when it’s too hot to “cook” as it only requires the ability to boil water and a knife skill or two, making it simple, easy, and most importantly, delicious!

Feel free to bring in a bite of grilled chicken, sliced steak, or a handful of shrimp to this salad and turn it into a full lunch or dinner!

DIRECTIONS:

  1. Bring a pot of water to a boil over high heat. Turn off the heat and add the noodles to the pot and allow them to cook by sitting in the hot water approximately 2-5 minutes or until tender and elastic. Drain the noodles of excess water and rinse with cold water. Set aside and allow to cool.
  2. Wash and remove the ends from the cucumbers, slice them into thin rounds, and transfer to a bowl with the FunGuy mushrooms. Remove the ends from the scallions and slice them before adding them to the cucumbers and mushrooms. Peel and slice the garlic paper thin before adding them to the bowl as well.  
  3. Whisk the rice vinegar, sesame oil, honey, chili oil, and salt together in a small bowl. Taste and adjust as necessary. 
  4. Pour the dressing over the mushrooms and cucumber and toss well. Allow the cucumber and mushrooms to marinate for at least 10 minutes. 
  5. Transfer the cool glass noodles to a bowl and add the mushrooms and cucumber on top. Drizzle with the dressing and sprinkle with sesame seeds on top. Serve immediately. 

Have a Fun meal!