This Asian mushroom noodle salad takes its cues from Thai flavours and is an ideal summer dish—light, fresh and satisfying.
The days are hot, and there’s something to love about summer in Sydney. At the start of a new year I often gravitate toward lighter, fresher cooking, experimenting with flavours and textures that feel bright and nourishing.
What began as a small kitchen experiment became a hybrid stir-fry/salad that works beautifully—quickly cooked mushrooms and tofu combined with crisp vegetables, herbs and rice noodles. It’s an easy, balanced meal that doesn’t leave you wanting more.
The salad leans on Thai-inspired flavours and uses a mix of mushrooms—shiitake, enoki and oyster—for contrast in texture and taste. I pair them with firm tofu, shredded Savoy cabbage, thinly sliced cucumber and rice noodles, then toss everything with a zingy dressing.
After a quick stir-fry to develop flavour, the mushrooms are added to warmed rice noodles and mixed with fresh herbs, bean shoots, crushed raw cashews and the dressing. Finish with sliced chillies and fried shallots for crunch and a hint of spice.
The combination might sound like a lot, but it all comes together quickly if you prep first: have your noodles cooked and cooled, herbs washed, and vegetables sliced. The final dish is colourful, texturally interesting and full of bright, tangy notes.
If you’re in Australia, enjoy the summer and remember sun safety. Wishing you all the best—scroll down for the full recipe.
📖 Recipe
Asian Mushroom Noodle Salad
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Ingredients
Salad ingredients:
- 2 tablespoon peanut oil
- 1 teaspoon ginger, grated
- 200 g shiitake mushrooms, roughly chopped
- 200 g enoki mushrooms, bases removed and separated
- 200 g oyster mushrooms, roughly chopped
- 250 g rice noodles, cooked and cooled
- 1 cucumber, seeds removed and thinly sliced
- 100 g firm tofu, sliced into thin wedges
- ¼ Savoy cabbage, shredded thinly
- ½ cup bean shoots
- ½ cup raw cashews, crushed
- 1 cup mint leaves
- 1 cup coriander leaves
- 2 chillies, thinly sliced
- ¼ cup fried shallots
For the dressing:
- ¼ cup coconut oil
- 1 tablespoon fish sauce
- ½ lime, juiced
- 1 tablespoon soy sauce
Instructions
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Heat the peanut oil in a wok or large frypan until hot. Add the mushrooms and grated ginger and stir-fry for about 2 minutes until the mushrooms are just cooked through.
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Place the cooked rice noodles in a large bowl. Add the stir-fried mushrooms, shredded cabbage, bean shoots, cucumber, tofu, mint, coriander and crushed cashews.
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Combine the dressing ingredients in a jar and shake well. Pour over the salad and toss to combine, ensuring everything is evenly coated.
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Top with sliced chillies and fried shallots and serve immediately.
Nutrition
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Calories: 1236 kcal
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Carbohydrates: 156 g
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Protein: 29 g
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Fat: 60 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database or other calculators.
© Souvlaki For the Soul
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