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  • Asian Noodle, Mushroom, And Cabbage Salad

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    Asian Noodle, Mushroom, And Cabbage Salad
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 lrg dry shiitake mushrooms
    • 1 Tbsp. peanut oil
    • 3 c. thinly-sliced Napa cabbage
    • 1 Tbsp. chopped peeled fresh ginger
    • 1 Tbsp. chopped garlic
    • 14 x green onions 12 halved lengthwise, cut 2" long diagonally, remaining 2 minced
    • 3 Tbsp. soy sauce
    • 1 pkt fresh thin Chinese egg noodles - (16 ounce) (or possibly 12-ounce dry Chinese egg noodles)
    • 1/3 c. oriental sesame oil
    • 2 Tbsp. fresh lemon juice
    • 1 Tbsp. unseasoned rice vinegar
    • 2 tsp sugar
    • 3 x hard-boiled Large eggs 2 thinly sliced, and 1 minced for garnish
    • 1 c. minced fresh cilantro

    Directions

    1. Place mushrooms in medium bowl; add in sufficient boiling water to cover. Let stand till mushrooms soften, about 45 min. Drain mushrooms. Cut off stems and throw away; thinly slice caps.
    2. Heat peanut oil in heavy large wok or possibly nonstick skillet over medium-high heat. Add in cabbage, ginger, garlic, and mushrooms. Stir-fry till cabbage wilts, about 2 min. Add in 2-inch green onion pcs; toss till green tops begin to wilt, about 30 seconds. Remove from heat. Fold in 1 Tbsp. soy sauce.
    3. Cook noodles in large pot of boiling salted water till just tender but still hard to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 Tbsp. soy sauce in small bowl. Add in to noodles. Add in sliced Large eggs, 3/4 c. cilantro, and cabbage mix; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
    4. Sprinkle salad with 2 minced green onions, minced egg, and remaining 1/4 c. cilantro and serve.
    5. This recipe yields 8 servings.
    6. Comments: Chinese egg noodles are at Asian markets and in the Asian foods section of the supermarket.

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