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a salad made with Asian mushrooms served on a plate
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Asian Mushroom Noodle Salad

Using an exciting selection of Asian mushrooms, rice noodles and topped with a zesty dressing - this Asian mushroom noodle salad is perfect for summer.
Course Main Course, Salad
Cuisine Asian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Calories 1236kcal
Author Peter G

Ingredients

Salad ingredients:

  • 2 tbsp peanut oil
  • 1 tsp ginger grated
  • 200 g Shiitake mushrooms roughly chopped
  • 200 g Enoki mushrooms remove base and separate mushrooms
  • 200 g Oyster mushrooms roughly chopped
  • 250 g rice noodles cooked and cooled
  • 1 cucumber medium-sized, seeds removed and thinly sliced
  • 100 g firm tofu sliced into thin wedges
  • ¼ Savoy cabbage shredded thinly
  • ½ cup bean shoots
  • ½ cup raw cashews crushed
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 2 chillies thinly sliced
  • ¼ cup fried shallots bought at Asian grocer

For the dressing:

  • ¼ cup coconut oil
  • 1 tbsp fish sauce
  • ½ lime juiced
  • 1 tbsp soy 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.

Nutrition

Serving: 1serve | Calories: 1236kcal | Carbohydrates: 156g | Protein: 29g | Fat: 60g