Forbidden Rice Noodle Bowl with Skeleton Mushrooms

Trick or treat yourself to this Forbidden Rice Noodle Bowl with Skeleton Mushrooms & Tahini sauce! Featuring SR® Organic MCT Oil, this healthy bowl is perfect for ending spooky season on a nutritious note. Getting creative with your food and loving every bite? We can't think of a better way to brew up Halloweekend lunch!


Serves 2

For the Skeleton Mushrooms 

*To create the mushroom skeletons we used a plastic straw to poke holes

8 oz Crimini or White mushrooms, small/medium size

1/2 Shallot, thinly sliced

1 Garlic clove, minced

2 tbsp SR® Organic MCT Oil

1 tbsp Soy Sauce

1 tbsp Balsamic Vinegar


For the Bowl

2 packages Forbidden Rice Ramen Noodles

1/4 Purple cabbage, thinly sliced

1-2 Carrots, shredded

1 Jalapeño, thinly sliced

Handful of microgreens

Handful of fresh cilantro

Sesame Seeds


For the Tahini + Soy Asian Sauce

1/4 c Tahini Sauce

1 tbsp SR® Organic MCT Oil

2 tbsp Soy sauce

2 tbsp Honey

1 tbsp Sriracha

Water, to thin



1. Cook noodles according to package instructions. Drain and set aside. 

2. Heat pan to medium high heat and add SR Organic MCT Oil. Add shallot and sauté for 4-5 minutes. Add garlic, mushrooms, soy sauce, balsamic and sauté for about 7-10 minutes.

3. Make the sauce. In a small mixing bowl add all ingredients and whisk until smooth. Add water to thin to your liking. 

4. Begin to build your spooky bowl - add noodles, skeletons, fresh cabbage, carrots, cilantro, micro greens, jalapeño, sesame seeds, and drizzle with sauce. 

5. Serve and enjoy!


Tag us in your spooky Halloween creations @sportsresearch_au on social!