Asian Noodle, Mushroom and Cabbage Salad

I love noodles, almost as much as I love rice (yumsandloves Hubby and I have an ongoing contest of who can consume more rice….seriously!). Throw some sesame oil into the noodles and I’m in heaven.

A girlfriend of mine had originally made this salad for our book club several years ago and we all fell in love with it then.  She is no longer in the book club, but I was reminded of it since my book club was meeting this week.  Book club met this past Sunday and it was a gorgeous sunny Seattle day (some of us even got a little sunburn).  I wish I had taken a photo of the clear blue sky!  Our book club is 20% book discussion, 45% food and indulgence and 35% gossip.  That’s a good balance, right?!

This Asian noodle salad is light, refreshing, easy and flavorful…..a great summer dish.  Great alone as a light meal or as a side to your favorite grilled fish, flank steak, etc.

Asian Noodle, Mushroom and Cabbage Salad-originally in the July 2002 issue of Bon Appetit

Makes 8 servings

Ingredients

12 large dried shiitake mushrooms (I used ones that were presliced)

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 and cut on the diagonal into 2-inch lengths, 2 chopped

3 tablespoons soy sauce

1 1-pound package fresh thin Chinese egg noodles or one 12-oz package of dried Chinese egg noodles (I used dried and thought it turned out well)

1/3 cup toasted sesame oil

2 tablespoons fresh lemon juice

1 tablespoon unseasoned rice vinegar

2 teaspoons sugar

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

1 cup chopped cilantro

Dried shiitake mushrooms are great to have on hand.  Since mine were already cut, I poured about 3/4 cup into a bowl, covered with boiling water and let sit for about 30 min. to soften.

 

Drain the mushrooms after they have thoroughly softened, if using whole mushrooms, trim stems and discard; thinly slice caps.

Heat peanut oil in heavy large wok or non-stick skillet over medium-high heat.  Add cabbage, ginger, garlic and mushrooms.  Stir-fry until cabbage wilts, add green onion pieces, toss until green onions wilt.  Remove from heat and add 1 tablespoon soy sauce.

Cook noodles in a large pot of boiling salted water until just tender.  Drain well, place in large bowl.

Whisk sesame oil, , lemon juice, rice vinegar, and sugar in a small bowl.  Add to noodles.  Add sliced eggs, 3/4 cup of cilantro (save 1/4 cup for garnish) and add warm cabbage mixture, toss to mix.  Season with salt and pepper (I didn’t think it needed any additional salt and pepper).

Sprinkle salad with 2 chopped green onions, chopped egg and remaining cilantro and serve.

Can be made a day in advance, wait to place garnish on before serving.

I think the salad was well received at book club and Hubby and I will be eating the leftovers tonight for dinner.  No cooking tonight after work….yay!

What’s your favorite noodle recipe?  I’d love to try them out!

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5 thoughts on “Asian Noodle, Mushroom and Cabbage Salad

  1. Nikki! Just saw your blog on Alex’s blog! Excited to start reading yours too! This salad was really good btw 🙂 perfect for the sunny day we had on the deck!

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