Asian Noodle, Mushroom, And Cabbage Salad Recipe

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

shiitake mushrooms, peanut oil, cabbage, fresh ginger, garlic, green onions, soy sauce, thin chinese egg noodles, sesame oil, lemon juice, rice vinegar, sugar, eggs, fresh cilantro

Taken from cookeatshare.com/recipes/asian-noodle-mushroom-and-cabbage-salad-70395 (may not work)

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