RCI-ND.005.0006.001
Asian Noodle Mushroom and Cabbage Salad
Description
Prep45 min
Cook15 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 12 large
- 1 tablespoon
- 3 cups
- 1 tablespoon
- 1 tablespoon
- green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths14 unit2 chopped
- 3 tablespoons
- x 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles1 unit
- ⅓ cup
- 2 tablespoons
- 1 tablespoon
- 2 teaspoons
- hard-boiled eggs; 2 thinly sliced3 unit1 chopped for garnish
- 1 cup
Method
1
Soak the dried shiitake mushrooms in 2 cups of hot water for 20 minutes until softened, then drain and squeeze dry, reserving 1 cup of the soaking liquid; slice the mushrooms into thin strips.
2
Cook the Chinese egg noodles according to package directions, then drain and rinse under cold water until cooled completely; set aside.
3
Heat the peanut oil in a wok or large skillet over high heat, then add the minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
4
Add the sliced shiitake mushrooms and stir-fry for 3-4 minutes until lightly browned and tender, then remove from heat and cool to room temperature.
5
In a small bowl, whisk together the soy sauce, oriental sesame oil, fresh lemon juice, unseasoned rice vinegar, sugar, and reserved mushroom soaking liquid until the sugar dissolves completely.
6
In a large bowl, combine the cooled noodles, sautéed mushrooms, napa cabbage, halved and diagonally cut green onions, and sliced hard-boiled eggs (reserve the chopped egg for garnish).
7
Pour the dressing over the noodle mixture and toss gently until all ingredients are evenly coated, taking care not to break the egg slices.
8
Divide the salad among four serving bowls and top each portion with a generous handful of fresh cilantro, the reserved chopped hard-boiled egg, and the 2 chopped green onions.