Recipe

Asian Noodle Mushroom And Cabbage Salad Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 8 months ago This makes a pretty, tasty and light pasta salad with clean and vibrant flavors, Good served alone or as a side salad, depending on your appetite. You can also add chicken, pork or beef slices and make it even heartier. I find Chinese egg noodles ... More Prep:60m Cook:30m Servings:8	Lunasea
	mushrooms cabbage ginger garlic greenonions soysauce eggnoodles sesameoil lemonjuice ricevinegar hardboiledeggs cilantro

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Ingredients

12 large dried shiitake mushrooms

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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

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1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles

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For Dressing:

1/3 cup oriental sesame oil

2 tablespoons fresh lemon juice

1 tablespoon unseasoned rice vinegar

2 teaspoons sugar

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3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish

1 cup chopped fresh cilantro

Directions

Prepare 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.

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Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat.

Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes.

Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds.

Remove from heat. Mix in 1 tablespoon soy sauce.

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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. (NOTE: 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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Comments

chihuahua 1 year, 8 months ago said:
Sounds great.

merlin 1 year, 8 months ago said:
Sounds lite & lovely.

mrspotatohead 1 year, 8 months ago said:
Yum! This is right up my alley. Love the idea of adding chicken.

grandmommy 1 year, 8 months ago said:
Love this kind of dish Vickie. Thanks, a lot of flavor going on here.

trigger 1 year, 5 months ago said:
I had this fantastic recipe two night ago bot oh boy what a great recipe, ginger,garlic, cilantro nothing was left out and soon after plating nothing was left over.
Thank you Vickie
Michael

ttaaccoo 1 year, 2 months ago said:
Delicious delicious!!! thanks.

where is your restaurant?!!

mis7up 10 months, 2 weeks ago said:
I love asian flare foods. I'm going to try this on the family minus one child they should enjoy this. Thanks

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