Vietnamese Rice Noodle Salad with Mushrooms and Spicy Peanut Vinaigrette

Bahan-bahan (4 porsi)

• 4 -6 Portobello mushroom caps, halved
• 2 tablespoons sesame oil, or extra virgin olive oil
• 1/4 cup low sodium soy sauce
• 2 cloves garlic, minced or grated
• 1 inch piece fresh ginger, grated
• 2 shallots, thinly sliced
• 4 ounces vermicelli rice noodles
• 3 heads romaine lettuce, shredded
• 4 carrots, shredded
• 3 g reen onions, chopped
• 2 Persian cucumbers, thinly sliced
• 1/2 cup each fresh cilantro and mint, roughly chopped
• 1/3 cup roasted peanuts, chopped
• 1 Fresno or jalapeño pepper, sliced
• 1/4 cup sesame oil
• 1/4 cup rice vinegar
• 2 -3 tablespoons chili sauce ( (I like sambal oelek))
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey ((use maple syrup if vegan))
• 1 -2 tablespoons creamy peanut butter
• juice of 1 lime