Asian Noodle, Mushroom, and Cabbage Salad

Ingredients

• •12 whole 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 whole green onions
• •3 tablespoons soy sauce
• •1 pound Chinese egg noodles
• •⅓ cup oriental sesame oil
• •2 tablespoons fresh lemon juice
• •1 tablespoon unseasoned rice vinegar
• •2 teaspoons sugar
• •3 whole hard-boiled eggs
• •1 cup chopped fresh cilantro

Cooking Instructions

1. 1.

   Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.

   45 min

2. 2.

   Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.

   3 min

3. 3.

   Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)

   15 min

4. 4.

   Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.

   2 min