Asian Noodle, Mushroom, And Cabbage Salad

Asian Noodle, Mushroom, And Cabbage Salad
Asian Noodle, Mushroom, And Cabbage Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 12

    large dried shiitake mushrooms

  • 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, cut 2" long diagonally, remaining 2 chopped

  • 3

    tablespoons soy sauce

  • 1

    package fresh thin Chinese egg noodles - (16 oz) (or 12-oz dried Chinese egg noodles)

  • 1/3

    cup oriental sesame oil

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon unseasoned rice vinegar

  • 2

    teaspoons sugar

  • 3

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

  • 1

    cup chopped fresh cilantro

Directions

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. (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. This recipe yields 8 servings.

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