Oyster Mushroom and Rice Noodle Salad

Ingredients:

• 1/2 lb oyster mushrooms
• 1 1/2 TB sesame oil
• 3 cloves garlic, small dice
• 1/2 tsp salt
• 1/2 bundle of cooked rice noodles
• 1 large scallion, trimmed, and cut lengthwise in thin slices
• 1/2 cup cilantro
• Freshly ground black pepper
• 1 cucumber cut into long thin slices

Dressing:

• 2 TB lime juice
• 2 TB thai fish sauce
• 1/4 tsp chili flakes
• 1/2 TB sugar

Directions:

• Mix the dressing together, and toss half with the cooked noodles, put aside.
• Preheat the broiler.
• Separate the clumps of oyster mushrooms.
• Brush with sesame oil.
• Broil on both sides until golden and crisped up on the edges.
• Heat the oil and stirfry the garlic, stir in the salt and sugar and remove from the heat.
• Toss the garlic mixture with the cooked mushrooms.
• Add the mushrooms, scallion, and coriander to the noodles, tossing gently.
• Line a dish with the sliced cucumbers.
• Mound noodles in the center and add the rest of the dressing immediately before serving.