Asian Noodle, Mushroom, and Cabbage Salad

Ingredients for Asian Noodle, Mushroom, and Cabbage Salad

• 12 large dried shiitake mushrooms

• 1 tablespoon peanut oil

• 3 cups thinly sliced Napa cabbage

• 1 tablespoon minced peeled fresh ginger

• 1 matsked hackad vitlök

• 14 spring onions

• 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped

• 45ml sojasås

• 450g package fresh thin Chinese egg noodles or one 350g package dried Chinese egg noodles

• 80ml oriental sesame oil

• 2 matskedar färsk citronsaft

• 1 tablespoon unseasoned rice vinegar

• 2 teskedar socker

• 3 hard-boiled eggs

• 2 thinly sliced, 1 chopped for garnish

• 1 kopp hackad färsk koriander

How to make Asian Noodle, Mushroom, and Cabbage Salad

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.

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 spring onion pieces; toss until green tops begin to wilt, about 30 seconds. 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, 3/4 cup coriander, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)

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

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