Noodle Salad with Mushroom and Peanut Laab
Adapted from Ottolenghi's Flavour. This vegetarian laab will have even those mushroom wary children confused. Don't tell there is mushrooms in there and they will never know. Well, at least mine didn't and it got the thumbs up from them.
Ingredients
Noodle Salad
- 200 grams dried vermicelli noodles
- 300 grams snow peas – trimmed and cut in half lengthways
- 1 lebanese cucumber – cut in half, deseeded and sliced finely
- 1 red chilli – seeds removed and finely sliced
- ½ red onion – finely sliced
- 2 tbsp mint
- 2 tbsp basil
- 2 tbsp coriander
Mushroom and Peanut Laab
- 400 grams button mushrooms
- 120 grams roasted peanuts – unsalted, finely chopped
- 1 tbsp peanut oil
- fish sauce
- soy sauce
- lime juice
Dressing
- 60 ml tamarind paste
- 60 ml maple syrup
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 80 ml peanut oil
Instructions
- Put the noodles into a heatproof bowl, cover with boiling water. Put a lid or plate on the top and leave to soften for 10 minutes.
- Heat a tablespoon of peanut oil in a large fry pan on high heat. Add the mushrooms and cook for 10 minutes, stirring occasionally.
- Meanwhile, bring a small pot of salted water to the boil. Add the snow peas and cook for a minute. Drain and run under cold water to stop the peas cooking. Add to a large bowl with the cucumber, chilli, onion.
- Drain the noodles, rinse under cold water and add to the salad bowl with a ⅓ teaspoon salt.
- In a small bowl, whisk the dressing ingredients. Add half to the noodle salad along with the herbs.
- Remove the pan of mushrooms off the stove. Add the peanuts, fish sauce, soy sauce and lime juice and stir to combine. Pour over the remaining dressing.
- To serve, either place the mushroom laab on a plate and top with noodles or stir the laab through the noodle.s before serving.
Tips and Variations
PREP AHEAD –
Vegetarian – Yes
Gluten-Free – Use gluten-free soy
Low Carb – Replace the noodles with konjac noodles
