Wednesday, May 13, 2009

Oyster Mushroom and Rice Noodle Salad

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


  1. seeing your cucumbers reminded me to tell you that I had the tastiest gyro this evening than I have had in a long time. We were wandering around historic Harper's Ferry in West Va and stopped at a little shop to get something to eat. The flat bread was wonderful and the cucumber dressing was great. They served it with a nice salad of tomato, cucumbers and field greens with some feta cheese.

  2. Sounds yummy! At least you managed to get some wonderful Greek food there since you'll be missing the Greek Food Festival with us when we go on Sunday! :(

  3. I'm sorry to be missing that - I had really wanted to see it this year - I hope the weather pattern will change and the rain will stop!! Is Ric's mom going with you?