Asian Mushroom Noodle Salad

Start with noodles.

Gluten Free Vegan Brown Rice and Millet Ramen, Old School Dried Ramen, and Soba

I used Lotus Foods Rice Ramen, you can use Soba, Regular Dried Ramen, Somen, Rice Noodles or Udon. If you use dried noodles, and you have time, you can soak them in cold water to hydrate them. Sometimes if you cook them they tend to get too soft and gummy for salad applications. Make sure you cook them al dente as you want them to have some texture. Portioning is easy, especially if using ramen or soba as they are already portioned most of the time.

Salad Veggies

Green Onions aka: Spring Onions & Carrots,

Slice the onions diagnally on the bias, peel and sliver the carrots into matchstick sized slivers. These days many supermarkets sell slivered carrots in poly bags, feel free to use these as well to save you some time

Cucumbers are a must in this salad. I prefer to use Persian or Japanese cucumbers. Feel free to use your favorite seedless cucumbers.

If using larger cucumbers, remove the seeds and cut into thin slices. Optionally you can sliver the cucumbers into matchstick sized pieces

Feel free to use the green tops of the onions only, especially if you think the white parts will be too strong. If you use the white bottom parts, slice them paper thin to keep them mild.

Ripe avocados provide a richness and creamy element. Cut the avocado into cubes use as many as you want.

Shiitake Ginger Sesame Vinaigrette


2 dried shiitake mushrooms (re-hydrated) or 4 Fresh shiitake mushrooms finely chopped

1 1/2 teaspoons sesame seeds (toasted) you can buy toasted or it's easy to toast your own

1 cup grape seed or non-GMO canola oil ( I prefer grape seed, FYI-EVOO will provide a different taste but you can use it if you don't have grape seed or canola oil)

1/3 cup apple cider vinegar or seasoned rice vinegar

2 tablespoons

2 tablespoons soy sauce or tamari soy sauce

2 teaspoons ponzu sauce

3 tablespoons reserved mushroom soaking water (obviously omit if using fresh mushrooms)

1 1/2 teaspoons toasted sesame oil

2 teaspoons of fresh grated ginger with juice ( do not used dried ginger)

Combine all ingredients except the sesame seeds, (we'll add them later) and put them into a blender and blend until smooth. Once smooth add the toasted sesame seeds and pulse until blended, don't over mix the sesame seeds, you want some whole sesame seeds left in the dressing. The dressing will keep in a jar in the refrigerator for 1-2 weeks.

You can also purchase a commercially available dressing. Drew's Organics and Annie's Naturals have organic bottled dressings that work just fine if you don't want to make your own.

Sautee your mushrooms

hand break up the mushrooms into small bites

Heat some grape seed oil or your favorite EVOO in your favorite sautee pan or wok. when oil is shimmering, almost smoking, add the mushrooms and cook quickly. It's important to let the pan and oil get to temperature so the mushrooms do not lose any liquid. Add salt and pepper to taste, and at the very end add some ponzu sauce or your favorite teriyaki sauce to add a layer of flavor. Let the mushrooms cool before adding to the noodles.

Putting It Together

Pour half of the dressing into your salad bowl. Combine the noodles, vegetables (except avocados) and mushrooms in the bowl and mix well. I like to use my hands to mix this, I wear gloves of course to keep my hands clean. Add more dressing to taste to make sure the noodles are well coated. Add the avocados before serving and garnish with sichimi torgarashi red pepper and seaweed furikake before serving.

Created By
stephen song


Created with images by RitaE - "noodles instant noodles ramen" • daeron - "food asian noodles soba buckwheat pasta soba" • Peter Wendt - "Fresh Veggies" • monicore - "cucumber slices fresh" • Tappancs - "green onion spring onions vegetables green onion" • Thought Catalog - "Avocados" • Ajale - "ginger the root of the pepper cooking" • TheUjulala - "sesame seeds sesame seeds sesamum indicum pedaliaceae"

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