Mushroom mince buddha bowl

Up your dinner game and try this savoury bowl. It's loaded with tasty mushroom mince, noodles and fresh herbs.





  • 500g pkt Coles Australian Mushroom Mince
  • 1 tbs coconut oil
  • 2 garlic cloves, crushed
  • 2 tbs lemongrass paste
  • 2 tbs finely grated ginger
  • 1/4 cup chopped mint
  • 1/4 cup chopped coriander
  • 340g pkt rice vermicelli noodles
  • 1/4 cup (60ml) sweet chilli sauce
  • 1/4 cup (60ml) lime juice
  • 2 tbs fish sauce
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 large carrot, peeled, cut into long matchsticks
  • 1/4 small red cabbage, finely shredded
  • 100g edamame, cooked, peeled
  • 2 spring onions, thinly sliced diagonally
  • 1 long red chilli, thinly sliced diagonally (optional)
  • 2 tbs roasted peanuts, coarsely chopped
  • Mint leaves, to serve
  • Coriander leaves, to serve



Heat a large non-stick frying pan over medium-high heat. Add the mushroom mince and cook, stirring, for 5-6 mins or until pan juices have evaporated. Add the oil, garlic, half the lemongrass paste and half the ginger. Cook, stirring, for 2 mins or until aromatic. Season. Stir in the chopped mint and chopped coriander. Remove from heat and cover to keep warm.


Meanwhile, cook the noodles following packet directions. Drain well. Cut noodles into shorter, bite-sized lengths.


Combine the sweet chilli sauce, lime juice and fish sauce with the remaining lemongrass paste and ginger in a screw-top jar. Seal and shake well to combine.


Divide noodles among serving bowls. Top with the mushroom mince, cucumber, carrot, cabbage, edamame and spring onion. Sprinkle with chilli, peanut, mint and coriander leaves. Drizzle salad with the dressing to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.