Asian Noodle, Mushroom, and Cabbage Salad
Asian Noodle, Mushroom, and Cabbage Salad is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Place mushrooms in medium bowl; add enough boiling water to cover.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.