Shimeji Mushroom and Noodle Salad

[Guest guest]

Shimeji Mushroom and Noodle Salad

 

 

120 g (4 1/4 oz) dried GF thick noodles

olive oil

200 g (7 oz) shimeji mushrooms, trimmed

1 garlic clove, crushed

1/2 red chilli, de-seeded, thinly sliced

2 cm (3/4 " ) piece fresh ginger, shredded

1 lemon, juiced

2 limes, juiced

8 tsp soy sauce

4 tsp sesame oil

8 tsp chopped fresh herbs,(like parsley, coriander [cilantro], chives)

8 tsp dried fried shallots (see tip)

lime wedges, to serve

 

 

1. Cook the noodles in a large saucepan of boiling water until tender,

drain. Transfer to a bowl.

 

2. Heat oil in a frying pan over medium heat. Separate mushrooms and

add to the pan, saute for 1 minute. Add the garlic, chilli, ginger,

lemon juice, lime juice, soy sauce, sesame oil and herbs, cook for 1

minute or until fragrant.

 

3. Spoon the mushrooms over the noodles, toss to combine. Serve topped

with fried shallots and lime wedges.

 

 

 

TIP: Fried shallots are available from Asian grocery stores. Store

unused fried shallots in the freezer to prevent them going rancid.