Thai Shiitake Mushroom Salad

Summer has officially arrived in the Northeast. We're expecting temperarures to reach the high 90's which is exactly what I love. But with summer comes a desire to cook less and keep the kitchen as cool as possible.

So that's when I start trying to find recipes that require no heat whatsoever. Enter this noodle salad. It's quick and easy to prepare and would be perfect as a main dish. It would also be a fantastic addition to a picnic or potluck. It can also easily be veganized by omitting the oyster sauce and using agave nectar in place of honey.

The shiitakes marinate while you are chopping and preparing the rest of the ingredients, and then it's just a matter of throwing it all together.

If you're looking for a unique way to serve this, use glass noodles in place of the thicker rice noodles and wrap up in spring roll wrappers for a quick appetizer that needs no extra sauce.



Thai Shiitake Mushroom Salad
Serves 3-4

1/2 c soy sauce
1/4 c honey
1/4 c mirin
1 or 2 tsp chili garlic sauce
1/2 tsp ginger
1 tsp oyster sauce
1/2 tsp sesame oil
6 oz shiitake mushrooms
6 oz rice noodles
2 tbsp fresh basil, minced
2 tbsp fresh cilantro, minced
1 tbsp fresh mint, minced
1/2 c green onion, chopped

Whisk soy sauce, honey, mirin, chili garlic, ginger, oyster sauce, and sesame oil in a small bowl. Slice mushrooms into strips and place in marinade. Set aside and marinate for at least 30 minutes. Prepare rice noodles according to directions. Combine basil, cilantro, mint, and onion in a large bowl. Add mushrooms and marinade, as well as noodles. Stir and serve.