Asian Noodle, Mushroom, and Cabbage Salad
Ready In: 22 mins
Serves: 8
Ingredients
- 12 -16 large shiitake mushrooms (dried or fresh) or 12 -16 large cremini mushrooms (dried or fresh)
- 1 tablespoon peanut oil
- 3 cups thinly sliced napa cabbage
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- 14 green onions, 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
- 3 tablespoons soy sauce
- 1 (1 lb) package fresh thin Chinese egg noodles or 1 (12 ounce) package dried Chinese egg noodles or 12 ounces soba noodles
- 1⁄4 cup oriental sesame oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons sugar
- 3 hard-boiled eggs, 2 thinly sliced, 1 chopped for garnish
- 1 cup chopped fresh cilantro
Directions
- (If using dry mushrooms: Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms.) Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add ginger, garlic, and mushrooms. Stir-fry for about 2 minutes. Add cabbage and 2-inch green onion pieces; toss until onion tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.).
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
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