Vietnamese rice noodle bowl with marinated portobello mushrooms

Ingredients

• 400 g portobello mushrooms
• 2 1/2 tbsp soy sauce
• 3 tbsp maple syrup
• 1 spring onion, chopped
• 1 tbsp leamon grass
• 1 tsp grated ginger
• 2 tsp Chinese Five Spice
• 2 tsp sesame oil
• 200 g rice vermicelli noodles, cooked and cooled
• Lettuce leaves of choice
• 2 carrots, peeled and julienned
• Fresh herbs such as coriander, Thai basil and/or mint
• 2 tbsp crushed roasted peanuts
• 1 bird’s eye chilli, finely sliced
• Fresh lime wedges
• Store-bought or homemade nước chấm sauce