Asian rice noodles

Chinese Noodle Salad

A really nice Chinese Noodle Salad Jay gave me – give plenty of prep time, though!

The Salad It’s Self:

  • 1 Can of Pin Mushrooms
  • 1 Napa Cabbage
  • 5 or 6 rehydrated black mushrooms
  • 2 or 3 carrots
  • Rice Vermicelli noodles

The Sauce

  • 2 tbsp of chopped garlic
  • 3 tbsp oyster sauce
  • 2 tbsp of chicken base
  • 3 tbsp white vinegar
  • 1 tsp sugar
  • 2 tbsp sesame oil
  • Chili oil with black beans (optional)

Preparing the Salad

The Black Mushrooms

If you’ve got dehydrated black mushrooms, put them in warm water and let them rehydrate basically most of a day.


Bring water to boil, then turn it off. Drop the noodles in the water, and let them remain there for a good 15 minutes or so – doing it this way makes them less mushy.

Carrots and cabbage:

Bring water to boil, drop both in the water and let cook for 3 minutes, then take out.

Chop up and combine all the salad stuffs, and let chill in the fridge for an hour or so. Store the salad and the dressing separate.

Preparing the Sauce

Add all the ingredients together, and let it sit in the fridge a bit. If you want some spice to it, add the chili oil in there.

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