Asian Noodle Mushroom And Cabbage Salad
From lunasea 16 years ago
- 30 minutes to make
- Serves 8
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. Read more I find Chinese egg noodles at my local Asian markets and in the Asian foods section of my supermarket. Recipe adapted from Bon Appétit. See less
Ingredients
- 12 large dried shiitake mushrooms shopping list
- ~~~~ shopping list
- 1 tablespoon peanut oil shopping list
- 3 cups thinly sliced napa cabbage shopping list
- 1 tablespoon minced peeled fresh ginger shopping list
- 1 tablespoon minced garlic shopping list
- 14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped shopping list
- 3 tablespoons soy sauce shopping list
- ~~~~ shopping list
- 1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles shopping list
- ~~~~ shopping list
- For Dressing: shopping list
- 1/3 cup oriental sesame oil shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 tablespoon unseasoned rice vinegar shopping list
- 2 teaspoons sugar shopping list
- ~~~~ shopping list
- 3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish shopping list
- 1 cup chopped fresh cilantro shopping list
How to make it
- 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.
- ~~~~
- 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.
- ~~~~
- 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.
The Rating
Reviewed by 4 people-
Yum! This is right up my alley. Love the idea of adding chicken.
mrspotatohead
in Minneapolis loved it
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Love this kind of dish Vickie. Thanks, a lot of flavor going on here.
grandmommy
in Nashville loved it
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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
trigger
in loved it
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