Asian Noodle, Mushroom, and Cabbage Salad

Asian Noodle, Mushroom, and Cabbage Salad
Photo by Pornchai Mittongtare


  • 12 large dried shiitake mushrooms
  • 3 cups Napa cabbage
  • 1/3 cup oriental sesame oil
  • 1 cup fresh cilantro
  • 14 green onions
  • 1 tablespoon fresh ginger
  • 2 teaspoons sugar
  • + 7 more ingredients
    • 1 tablespoon minced garlic
    • 3 eggs
    • 1 tablespoon unseasoned rice vinegar
    • 2 tablespoons fresh lemon juice
    • 1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
    • 3 tablespoons soy sauce
    • 1 tablespoon peanut oil

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 mush...

View full recipe at Epicurious


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