Name: Asian Noodle, Mushroom, and Cabbage Salad
Yield: Makes 8 servings
Ingredients: 12 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 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped; 3 tablespoons soy sauce; 1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles; 1/3 cup oriental 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 fresh cilantro

Chinese egg noodles are at Asian markets and in the Asian foods section of the supermarket.

Recipe information

Yield
Makes 8 servings

Ingredients

12 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 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped

3 tablespoons soy sauce

1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles

1/3 cup oriental 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 fresh cilantro

Preparation

Step 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.
Step 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.
Step 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.)
Step 4
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes