Vietnamese Mushroom Noodle Salad

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This refreshing and flavorful dish combines crispy mushrooms with cool noodles and fresh vegetables for a perfect summer meal.

Ingredients:

  • 200g rice noodles
  • 300g oyster mushrooms
  • 2 tbsp vegetable oil
  • 1 carrot, julienned
  • 1/2 cucumber, sliced
  • Handful of fresh herbs (mint, coriander, Thai basil)
  • 2 tbsp roasted peanuts, crushed

For the dressing:

  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 garlic clove, minced
  • 1 red chili, finely chopped

Method:

  1. Cook noodles according to package instructions, then rinse with cold water and set aside.
  2. Tear mushrooms into bite-sized pieces. Heat oil in a pan and fry mushrooms until crispy (about 10 minutes).
  3. Prepare the dressing by mixing all ingredients in a bowl.
  4. In a large bowl, combine noodles, crispy mushrooms, carrot, cucumber, and herbs.
  5. Pour the dressing over the salad and toss to combine.
  6. Serve topped with crushed peanuts.

This Vietnamese Mushroom Noodle Salad is a perfect balance of textures and flavors – crispy mushrooms, cool noodles, crunchy vegetables, and a tangy-sweet dressing. It’s a refreshing and satisfying meal that’s sure to become a favorite in your recipe rotation. Don’t hesitate to give it a try – your taste buds will thank you!