Noodle and Mushroom Sweet and Sour Salad

Noodle and Mushroom Sweet and Sour Salad


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A symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have a rich, smoky taste and a meaty texture.

Lynn Lewis

Serves: 4 

  • 250 g glass noodles
  • 250 g fresh shiitake mushrooms
  • 250 g Chinese cabbage
  • 2 medium carrots
  • 3 tablespoons vegetable oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger root
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons soft brown sugar
  • 1 tablespoon lime juice
  • salt and freshly ground black pepper
  • 2 red chilies, finely sliced

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Pour boiling water over noodles; leave 10 minutes. Wipe mushrooms with paper towel, remove stalks and slice large caps in half, leaving others whole.
  2. Slice cabbage into quarters and remove core. Slice cabbage thinly. Cut carrots into fine strips. Drain noodles and cut into short lengths.
  3. Combine noodles, cabbage and carrots in a bowl. Heat oil in a pan and sauté mushrooms over high heat. Add garlic and ginger and cook another 3 minutes. Stir in soy sauce and 1 tablespoon rice vinegar. Remove from heat. Add brown sugar, lime juice and salt and pepper to taste. Leave to cool.
  4. Combine mushroom mixture and noodle mixture. Add remaining 1 tablespoon rice vinegar and season to taste with salt and pepper. Distribute among individual serving dishes. Sprinkle with chilies.

cook's tip

Glass noodles must not be boiled. Soak them in hot water and wait until they are soft before cutting them into shorter sections with kitchen scissors. Glass noodles are available from Asian supermarkets.

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