Pickled Red Onions
Ingredients: 2 small red onions, 2 cups white vinegar, 2 cups water, 1/3 cup sugar, 2 tbsp. salt
Thinly slice the onions (it’s helpful to use a mandolin). Place onions in a large container.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute and pour over the onions. Set aside to cool to room temperature.
Pickled red onions will be ready to eat once they’re bright pink and tender – about 1 hour, store any leftover onions in the fridge.
Bowl Cooking Instructions
Preheat oven to 350° F. Place frozen meatballs on baking sheet and cook 20-25 minutes, set aside.
Bring a large pot of water to a boil, cook vermicelli noodles according to package directions. Toss cooked noodles in stir fry sauce. Set it aside.
In a large pan set over medium heat add 2 tablespoons of olive oil, and the sliced shitake mushrooms, cook stirring occasionally for 8-10 minutes until mushrooms are caramelized and tender. Remove the mushrooms and set aside.
In the same pan add 1 tablespoon of olive oil and baby spinach season with salt and black pepper cook until the spinach is just wilted 2-3 minutes. Remove the spinach and set aside.
On the plate make small piles of vermicelli noodles, pickled red onion, pickled ginger, cooked shitake mushrooms, wilted baby spinach. Place meatballs into the bowl, and sprinkle with sesame seeds.
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