Mushroom and Noodle Salad with Sesame Sauce

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Mushroom recipes [/dishes/vegetable-dishes/mushroom-recipes/]

Instructions

1 Cook the Chinese cellophane noodles (a packet usually weighs about 8 - 9 oz (225
- 250 g). Soak these in a bowl of hot water for 30 minutes. Put the dried
mushrooms to soak in hot water for 30 minutes, then drain off the water,
reserving 5 fl oz (150 ml) of it and squeeze excess moisture out of the
mushrooms.
2 Cut the caps into strips. Beat the eggs with a pinch each of salt and caster
sugar and a small pinch of ajinomoto taste powder (optional). Heat 1 tbsp
sunflower oil in a wide non-stick frying pan and add the beaten egg mixture,
tipping the pan this way and that to spread it out thinly all over the bottom of
the pan.
3 Cook over a low heat for a few minutes until completely set but not at all
browned. Slide the very thin omelette out of the pan on to a plate and cut into
strips.
4 Rinse and dry the cucumber; cut off both ends. Rub the entire surface with
plenty of salt, leave for a few minutes and then wipe very thoroughly with
kitchen paper or a clean cloth. Slice into strips. Make the sauce by mixing all
the ingredients thoroughly in a bowl, diluting with the strained reserved water
from the soaked mushrooms.
5 Add the cellophane noodles to the boiling water, cook for 3 minutes only, then
drain in a sieve. Cut into short lengths, transfer to a serving bowl, and
arrange the ham, cucumber, mushroom and omelette strips all over the surface.
Cover and chill. Serve cold with the sesame sauce.