Asian Noodle, Mushroom, and Cabbage Salad Recipe

Name: Asian Noodle, Mushroom, and Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large dried shiitake mushrooms; 1 tablespoon peanut oil; 3 cups thinly sliced Napa cabbage; 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced garlic; 14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped; 3 tablespoons soy sauce; 1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles; 1/3 cup oriental sesame oil; 2 tablespoons fresh lemon juice; 1 tablespoon unseasoned rice vinegar; 2 teaspoons sugar; 3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish; 1 cup chopped fresh cilantro

Servings: persons

12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

1
Place mushrooms in medium bowl; add enough boiling water to cover.
2
Let stand until mushrooms soften, about 45 minutes.
3
Drain mushrooms.
4
Cut off stems and discard; thinly slice caps.
5
Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat.
6
Add cabbage, ginger, garlic, and mushrooms.
7
Stir-fry until cabbage wilts, about 2 minutes.
8
Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds.
9
Remove from heat.
10
Mix in 1 tablespoon soy sauce.
11
Cook noodles in large pot of boiling salted water until just tender but still firm to bite.
12
Drain well; place in large bowl.
13
Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl.
14
Add to noodles.
15
Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well.
16
Season with salt and pepper.
17
(Can be made 1 day ahead.
18
Cover and chill, tossing occasionally.)
19
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 large dried shiitake mushrooms, 1 tablespoon peanut oil, 3 cups thinly sliced Napa cabbage, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Asian Noodle, Mushroom, and Cabbage Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Noodle, Mushroom, and Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions