This salad combines a ton of fresh flavors with rice noodles and mushrooms to help it be a little more filling. You can really use whatever mushrooms you like, but I recommend shiitake, oyster, and enokitake. Enokitake look pretty cool, and come in a bunch of different forms, but the cultivated kind have long, thin stalks and little tiny caps.
Prep time: ~15 minutes
- ~200 g rice noodles.
- 3 cups mushrooms, thinly sliced.
- 2 red chilis, with the seeds and pith removed, finely sliced (use less if you don’t like spicy food!).
- 3 cloves garlic, peeled and thinly sliced.
- 1 piece of fresh ginger, about thumb sized, peeled and sliced into small, thin strips.
- 1 zucchini, sliced into a fine julienne (about the size and width of a matchstick).
- 4 green onions, finely sliced.
- 1 tbsp sesame oil.
- 1 small bunch coriander, stalks removed from the leaves.
- 6 cups leafy greens (spinach, arugula, or bok choy would be nice).
For the dressing:
- 2 tbsp soy sauce/gluten-free soy sauce.
- 2 tsp sweetener of your choice.
- 2 tsp sesame oil.
- 2 tsp rice wine vinegar.
Heat a pan or wok on high heat. Add the sesame oil, and then toss in the mushrooms. Cook, stirring often, until they begin to soften. Next, add the chili, garlic, ginger, zucchini, and green onions. Fry until they start to soften as well.
Meanwhile, cook your rice noodles according to package directions. When cooked, strain, and rinse with cold water to prevent them from overcooking and getting soggy.
Place all of your dressing ingredients in a small bowl and mix well. When combined, add it to your frying pan/wok, and stir well, coating the vegetables and mushrooms well.
Take your frying pan/wok off the heat, and toss in the rice noodles, coriander, and leafy greens. Give it a quick toss, to mix it all together, and then serve.