Sticky mushroom Asian noodle salad
Servings
2 - 4
Ingredients
1 tsp olive or rapeseed oil
250 g brown chestnut mushrooms, sliced
1 baby gem lettuce, shredded
½ carrot, sliced with a julienne grater or cut into fine matchsticks
¼ cucumber, halved, then sliced into ½ moons
100 g ready-to-eat vermicelli rice noodles (or you can use dried, then follow packet instructions)
1 tsp sesame seeds
1 tsp peanuts, roughly chopped
2 spring onion, sliced
1 small handful coriander, roughly chopped
For the sauce:
1 tbsp reduced salt light soy sauce or tamari
1 tbsp sesame seed oil
1 tbsp agave (or other liquid sweetener)
1 tsp sweet chilli or sriracha hot sauce
2 cm piece fresh ginger, finely grated
Zest and juice ½ lime, plus wedges to serve
Instructions
1. In a large bowl, mix 1 tbsp soy or tamari sauce, 1 tbsp sesame oil, 1 tbsp honey and 1 tbsp sesame seeds, the chilli, ginger and lime. Add the mushrooms and carefully toss together with two spoons to evenly coat.
2. Put a large pan over a medium-high heat and cook the mushrooms, stirring occasionally until golden.
3. Divide the salad ingredients onto plates - the lettuce, carrot, cucumber and ready-to-eat or cooked rice noodles - then add the mushroom and drizzle over any sauce left in the pan. Sprinkle over the remaining sesame seeds, chopped peanuts, spring onion and serve with extra lime wedges.