This is a print preview of "Asian Noodle, Mushroom, And Cabbage Salad" recipe.

Asian Noodle, Mushroom, And Cabbage Salad Recipe
by Global Cookbook

Asian Noodle, Mushroom, And Cabbage Salad
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  Servings: 8

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.