Asian Mushroom Noodle Salad

Salad ingredients:

• 2 tablespoon peanut oil
• 1 teaspoon 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 tofu sliced into thin wedges, firm
• ¼ savoy cabbage shredded thinly
• ½ cup bean sprouts bean shoots
• ½ cup cashew nuts crushed, raw
• 1 cup mint leaves
• 1 cup Coriander leaves
• 2 chilies thinly sliced
• ¼ cup shallot bought at Asian grocer, fried

For the dressing:

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