Asian Noodle, Mushroom, and Cabbage Salad

Name: Asian Noodle, Mushroom, and Cabbage Salad
Yield: 4 servings
Ingredients: 1 12 large dried shiitake mushrooms; 1 1 tablespoon peanut oil; 1 3 cups thinly sliced Napa cabbage; 1 1 tablespoon minced peeled fresh ginger; 1 1 tablespoon minced garlic; 1 14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped; 1 3 tablespoons soy sauce; 1 1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles; 1 1/3 cup oriental sesame oil; 1 2 tablespoons fresh lemon juice; 1 1 tablespoon unseasoned rice vinegar; 1 2 teaspoons sugar; 1 3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish; 1 1 cup chopped fresh cilantro

From the kitchen of Carly

Silky egg noodles tossed with umami-rich shiitake mushrooms, wilted Napa cabbage, and green onions in a sesame-soy dressing. It's the kind of noodle salad that works equally well hot or at room temperature, with serious depth from just a handful of ingredients.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

112 large dried shiitake mushrooms
11 tablespoon peanut oil
13 cups thinly sliced Napa cabbage
11 tablespoon minced peeled fresh ginger
11 tablespoon minced garlic
114 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
13 tablespoons soy sauce
11 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
11/3 cup oriental sesame oil
12 tablespoons fresh lemon juice
11 tablespoon unseasoned rice vinegar
12 teaspoons sugar
13 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
11 cup chopped fresh cilantro

Instructions

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 green 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 cilantro, 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 green onions, chopped egg, and remaining 1/4 cup cilantro and serve.