Changes, hints and thoughts for the future:

- I forgot to add the chopped green onions to the salad before serving (I always seem to forget the green onions!)

- this dish could easily have been served warm; just cook the noodles before starting the cabbage and add everything together on top of the stove to keep warm for the minute it takes to mix in the sauce

- toasted almonds or toasted unsalted peanuts spinkled on top would have been delicious

 

 

Asian Noodle Salad

* Adapted From Epicurious.com

Ingredients:
4 portobellini (small portobello) mushroom caps, thinly sliced
1 tablespoon olive oil
2 cups thinly sliced Savoy cabbage
1 tablespoon peeled minced fresh ginger
1 tablespoon minced garlic
6 green onions; 4 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped in small pieces
1/2 cup sugar snap peas
3 tablespoons soy sauce
1/3 package dried Chinese egg noodles
1/3 cup sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
1/4 cup chopped fresh cilantro

Instructions:
1. Heat 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.
2. Add 2-inch green onion pieces and sugar snap peas; toss until green tops of onions begin to wilt, about 1 minute. Remove from heat. Pour in 1 tablespoon soy sauce and toss.
3. Cook noodles in large pot of boiling salted water until just tender. Drain well; place in large bowl.
4. Whisk sesame oil, lemon juice, rice vinegar, sugar, and 2 tablespoons remaining soy sauce in small bowl. Add to noodles. Add cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
5. Sprinkle salad with chopped green onions and serve.