Asian Noodle, Mushroom, and Napa Cabbage Salad
| dish: salad|
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