Asian Noodle, Mushroom, and Cabbage Salad

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


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

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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