Shitake Noodles

Continuing on with my cookbook recipes…

For Christmas, my dad gave me a salads cookbook that didn’t just have lettuce and veggies in it, but a whole slew of yummy salads! This one was particularly appealing because I love mushrooms, but have only really experimented with buttom mushrooms because I wasn’t sure how exactly to use shitake mushrooms. This recipe looked soooo easy, I had a ton of ingredients on hand, and who could go wrong with asian! I was pleasantly surprised at the simplicity and was super happy with the taste. I know it will be a good dinner whenever I don’t feel like cooking or a great lunch at work!

The cook book is called “SuperSalad” and it is published by Reader’s Digest. There are a ton of recipes which will take me a while to get to, but I would love to try them all! Once again, I adapted the recipe a little bit but stuck to it for the most part.


Noodle and mushroom sweet and sour salad


1 package of pad thai noodles (the recipe called for cellophane noodles which I couldn’t find!)
About 6 shitake mushrooms, cleaned and sliced
2 small carrots- peeled and cut into thin strips
1/2 red bell pepper- cup into thin strips
1 garlic clove- finely chopped
1 teaspoon ginger
3 tablespoons VEGETABLE oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons brown sugar
1 tablespoon lime juice
salt and pepper to taste


Cook the noodles according to the package and set aside. In a pan, add the vegetable oil and saute the mushrooms, carrots, and bell peppers for about 5 minutes. Add the garlic and ginger and stir to combine for about 2 minutes. Stir in the soy sauce, rice vinegar, brown sugar, sesame oil, and lime juice. When I cooked my noodles, I couldn’t get them to be soft, so I dumped them in the veggies and sauce and let it sit for about 2 minutes to soften. However, if your noodles fully cook, then turn the heat off and toss in the pan to combine.


If you like it spicy, you can add chiles or siracha at the end for an extra kick! I never thought to add lime juice to get the sour taste but it works realy well and I’m excited to dive into this dish later!

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