Asian Noodle Salad
12 large shiitake mushrooms
2 cups fresh peas, cleaned and julienne (500ml)
2 tablespoons peanut oil (30ml)
3 small head Napa cabbage cut lengthwise into ¼'s
8 green onions, sliced thin
3 tablespoons light soy sauce (45ml)
1 tablespoon sesame oil (15ml)
2 tablespoons rice wine vinegar (30ml)
1 tablespoon sugar (15ml)
The juice of 2 lemons
1/2 package rice noodle vermicelli
¼ cup toasted sesame seeds (60ml)
Mix together marinade ingredients in a medium size bowl.
Place all vegetables excluding the snow peas in the marinade and let rest for 30 minutes.
Preheat barbeque grill to 375°F/190°C or medium-high heat. Oil the grill.
Remove the mushrooms and cabbage from marinade. Drizzle with peanut oil.
Place cabbage on grill and cook for approx. 3 minutes per side or until golden brown.
Place shitake mushrooms on grill and cook for 30 seconds. Flip mushrooms and cook for another 30 seconds or until slightly softened and golden. Remove mushrooms from grill and cool.
Lightly chop cabbage and mushrooms. Place in marinade, add the reserved snow peas and lightly mix.
Pour boiling water over rice stick and let sit for 2 minutes. Drain and rinse with cool water until noodles are cool. Mix noodles with vegetables and marinade. Garnish with sesame seeds.