0 from 3 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2
Calories: 1236 kcal
Course:
Main Course , Salad
Cuisine:
Asian
Ingredients
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 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 tablespoon fish sauce
- ½ lime juiced
- 1 tablespoon 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.
Cup of Yum
Nutrition Information
Serving
1serve
Calories
1236kcal
(62%)
Carbohydrates
156g
(52%)
Protein
29g
(58%)
Fat
60g
(92%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1236
% Daily Value*
| Serving | 1serve | |
| Calories | 1236kcal | 62% |
| Carbohydrates | 156g | 52% |
| Protein | 29g | 58% |
| Fat | 60g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.