Add to Cookbook

Shiitake Mushroom And Noodle Salad

  • 6
Shiitake Mushroom And Noodle Salad

A delicious salad for summer - and perfect to accompany Spiced Cold Roast Fillet of Beef.


  • 250 grams egg noodles
  • about 12 mangetout, trimmed and finely sliced
  • 2 radicchio, trimmed of bitter core and, finely shredded
  • 150 grams shiitake mushrooms, finely sliced
  • 3 spring onions, finely shredded
  • 2 tsp minced fresh ginger
  • ¼ cup fresh mint, chopped
  • ¼ cup black or white sesame seeds
  • 2 tblsp sesame oil
  • juice ½ lemon


  1. Cook the egg noodles in boiling salted water until al dente. Drain well. Blanch the mangetout and slice finely. Tear the radicchio into bite-sized pieces. Pan fry the sliced shiitake mushrooms in a dash oil until well browned.
  2. In a bowl toss together the noodles, vegetables, mint, sesame seeds, sesame oil, lemon juice, and season well with salt and pepper.

Cooks Tips

In place of shiitake mushrooms use brown mushrooms. For a more intense mushroom flavour, sprinkle in a little porcini powder when pan frying the mushrooms. And if you are not a lover of the bitter radicchio lettuce then use your favourite.

Comments (0)

Please login to submit a comment.