Asian Noodle, Mushroom, and Cabbage Salad
A vibrant Asian-inspired noodle salad featuring shiitake mushrooms, Napa cabbage, and Chinese egg noodles tossed in a flavorful sesame-soy dressing. Garnished with hard-boiled eggs, green onions, and fresh cilantro for a complete meal.
Ingredients
- •12 whole 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 whole green onions
- •3 tablespoons soy sauce
- •1 pound Chinese egg noodles
- •⅓ cup oriental sesame oil
- •2 tablespoons fresh lemon juice
- •1 tablespoon unseasoned rice vinegar
- •2 teaspoons sugar
- •3 whole hard-boiled eggs
- •1 cup chopped fresh cilantro
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
3 min
- 3.
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.)
15 min
- 4.
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
2 min