Cold Chinese Noodle Salad with Mushrooms

Name: Cold Chinese Noodle Salad with Mushrooms
Yield: Serves 2
Cuisine: China
Ingredients: 2 tablespoons rice wine or dry sherry; 2 tablespoons rice wine or dry sherry; 225 g (8 oz) small button mushrooms; 1 tablespoon light soy sauce; 3 tablespoons finely chopped spring onions; ½ teaspoon freshly ground black pepper; 1½ tablespoons light soy sauce; 1 tablespoon finely chopped fresh ginger; 2 tablespoons oil, preferably groundnut; 2 tablespoons oil, preferably groundnut; 1 tablespoon sesame oil; 225 g (8 oz) fresh or dried thin Chinese egg noodles; 225 g (8 oz) fresh or dried thin Chinese egg noodles; 1 tablespoon oil, preferably groundnut; 1 tablespoon oil, preferably groundnut; 2 garlic cloves, crushed; 2 garlic cloves, crushed

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This is a simple dish that unites two satisfying foods, noodles and mushrooms, in a most appetizing sauce. Hot oils are poured over ginger and spring onions, releasing their tangy flavours; the sauce is allowed to cool, then mixed with the noodles. The mushrooms are cooked separately to preserve their texture.

Ingredients

225 g (8 oz) fresh or dried thin Chinese egg noodles
1

Asia
China
Main course
Vegetarian
Spring

Method

If you are using fresh noodles, blanch first in a large pan of boiling water for 3–5 minutes. Immerse them in cold water. If you are using dried noodles, cook them in boiling water for 4–5 minutes. Drain the noodles, then put them into cold water until required.

Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 30 seconds. Stir in the r