ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.)
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
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Md Marej
[email protected]I made this salad for dinner tonight and it was a hit! My family loved it. The dressing is really delicious. I will definitely be making this again.
Lx Rehan
[email protected]This salad is amazing! I love the combination of noodles, mushrooms, and cabbage. The dressing is also really flavorful. I will definitely be making this again.
biren thebe
[email protected]I made this salad for lunch today and it was really good! The flavors were well-balanced and the dressing was light and refreshing. I will definitely be making this again.
Mike boyle
[email protected]This salad is so good! I love the combination of flavors and textures. The dressing is also really delicious. I will definitely be making this again.
Karen Edmonds
[email protected]I've made this salad several times now and it's always a winner. It's a great way to use up leftover vegetables. I also like to add some shredded chicken or tofu to make it a more complete meal.
Samson Mbewe
[email protected]This salad is so easy to make and it's so delicious! I love the combination of flavors and textures. The dressing is also really good. I will definitely be making this again.
Meena Basnet
[email protected]I made this salad for dinner tonight and it was a hit! My family loved it. The dressing is really delicious. I will definitely be making this again.
Amy_RosePg3d
[email protected]This salad is amazing! I love the combination of noodles, mushrooms, and cabbage. The dressing is also really flavorful. I will definitely be making this again.
kingtaylor 000
[email protected]I made this salad for lunch today and it was really good! The flavors were well-balanced and the dressing was light and refreshing. I will definitely be making this again.
Birender Bohara
[email protected]This salad is so good! I love the combination of flavors and textures. The dressing is also really delicious. I will definitely be making this again.
Ahmed Md
[email protected]I've made this salad several times now and it's always a winner. It's a great way to use up leftover vegetables. I also like to add some chopped nuts or seeds for some extra crunch.
Band Dag
[email protected]This salad is so easy to make and it's so versatile. You can add or remove ingredients to suit your taste. I like to add some shredded chicken or tofu to make it a more complete meal.
Linda Stone
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. I especially liked the addition of the mushrooms. They gave the salad a really umami flavor.
Hi hi hi cortezh
[email protected]This salad is so delicious and refreshing! I love the combination of noodles, mushrooms, and cabbage. The dressing is also really flavorful. I will definitely be making this again.