Using an exciting selection of Asian mushrooms, rice noodles and topped with a zesty dressing - this Asian mushroom noodle salad is perfect for summer.
200gEnoki mushroomsremove base and separate mushrooms
200gOyster mushroomsroughly chopped
250grice noodlescooked and cooled
1cucumbermedium-sized, seeds removed and thinly sliced
100gfirm tofusliced into thin wedges
¼Savoy cabbageshredded thinly
½cupbean shoots
½cupraw cashewscrushed
1cupmint leaves
1cupcoriander leaves
2chilliesthinly sliced
¼cupfried shallots bought at Asian grocer
For the dressing:
¼cupcoconut oil
1tablespoonfish sauce
½ limejuiced
1tablespoonsoy sauce
Instructions
Heat the peanut oil in a wok or large frypan. Allow the oil to become hot before tossing in the mushrooms. Add the ginger and stir fry the mushrooms for 2 mins until cooked through.
Place the cooked rice noodles in a large bowl and add the mushrooms, cabbage, bean shoots, cucumber, tofu, mint, coriander and cashews.
Combine the dressing ingredients in a jar and shake well. Add to the salad and mix well.
Top with chillies and fried shallots and serve immediately.