Warm Asian noodle salad
This simple dish is a good accompaniment for leftover roast chicken or tofu.
Ingredients
Serves: 4
- 250g (9 oz) egg noodles
- 100g (4 oz) fresh shiitake mushrooms, stemmed and sliced
- 1 red pepper, thinly sliced
- 4 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon grated fresh root ginger
- handful chopped fresh coriander or parsley
Method
Prep:10min ›
Cook:5min ›
Ready in:15min
- Cook noodles according to packet directions; add mushrooms and pepper during last 2 minutes of cooking.
- Combine vinegar, soy sauce, oil and ginger to make dressing.
- Drain noodles and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with fresh coriander before serving.
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Reviews & ratings
Average global rating:
(40)
Reviews in English (31)
Nice and quick, nice and tasty. Food allergies prevent us using red pepper so I substituted with the green of leek. And the red of chilli pepper. As we like things spicy I used 1 T grated Ginger. Used mixed sliced mushrooms and chicken stock concentrate. Served with flattened chicken breast marinated briefly in soy, honey and rice vinegar and pan fried. This will be a recipe we repeat - 23 Mar 2011
- 19 Oct 2012
As is, just so-so. But a few slight additions make it outstanding. Swap unspecified vegetable oil for sesame -- much tastier -- and add some sprinkles of green onion or minced garlic and it's lovely. - 20 May 2009 (Review from Allrecipes US | Canada)