Boistfort Valley Farm
Community Supported Recipe Box

Asian Noodle, Mushroom, and Napa Cabbage Salad


  • 12 large shiitake mushrooms
  • 1 tablespoon peanut oil
  • 3 cups thinly sliced Napa cabbage
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 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


dish: salad
season: fall

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. Remove from heat. Mix in 1 tablespoon soy sauce.

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 and cabbage mixture; toss to blend. Season with salt and pepper. Sprinkle salad with chopped egg and serve.

Bon Appétit, July 2002