Sticky mushroom Asian noodle salad
The UK and Ireland Mushrooms Producers has partnered with Natalie Seldon to inspire the nation to cook mood boosting, flavourful food that highlights the versatility and nutritional benefits of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to the Made with Mushrooms website.
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
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.
Put a large pan over a medium-high heat and cook the mushrooms, stirring occasionally until golden.
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.