Vietnamese Mushroom and Rice Noodle Salad
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
- YieldServes 4
Ingredients
- 1-2 chillies, sliced (leave the seeds in for a hot sauce)
- 1 clove garlic, finely chopped
- 1 Tbsp palm or brown sugar
- 2 limes, juiced
- 2 Tbsp rice vinegar
- 3 Tbsp fish sauce
- 200g Meadow Mushrooms Swiss Brown (or White) Buttons, quartered
- 2 carrots, grated
- ½ cucumber, grated, discard seeds before grating
- 5 spring onions, sliced
- 100g rice vermicelli ½ cup fresh coriander, finely chopped
- ½ cup mint, (Vietnamese, garden or a mix)
- ¼ cup Thai or purple basil leaves, optional
Method
Recipe and Tips courtesy of Meadow Mushrooms:
For a variation, simply toss through your choice of cooked protein in the final step – such as sliced BBQ chicken, prawns, steak or tofu.
White and brown mushrooms can be easily substituted in a recipe. White has a milder flavour, whereas brown will add a stronger, more robust flavour to cooked dishes.
When preparing your mushrooms, use a dry cloth or slightly damp paper towel to brush off any dirt. Don’t submerge them in water. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavourful and browned.
– No need to peel your mushrooms before eating – the skin is packed with essential vitamins and minerals.
– Yes, you can leave the stalks on – less waste, more goodness!
