Cold Vermicelli Salad with Fried Mushrooms

17 Jun

It’s finally really and truly heated up around here, so I was looking for an entrée that didn’t require the oven or a whole lot of stove top simmering.  This meal came together in a matter of minutes and was deeply satisfying.  The mushrooms added a nice meaty bite to this meal.  The vermicelli noodles had a nice springy texture and were brightly flavored with ponzu, vinegar, and lime.  This meal also makes for  excellent leftovers.

Cold Vermicelli Salad with Fried Mushrooms

Cold Vermicelli Salad:

8.8 oz package vermicelli noodles (green bean thread)

1/2 cup fresh cilantro, roughly chopped

1/2 cup carrots, peeled and chopped

1 shallot, thinly sliced 1 scallion, thinly sliced

Lime and ponzu dressing, see below

Coriander and peppercorn mushrooms, see below

Soak vermicelli noodles in hot water for 3-5 minutes, or prepare according to package instructions.  Run under cold water until chilled.

Toss together all ingredients except the mushrooms.  Serve mushrooms over the noodles.

Lime and Ponzo Dressing:

1/4 cup canola oil

1/4 cup ponzu (or use soy sauce and extra lime)

1/3 cup rice wine vinegar

3-4 tbs. fish sauce

1 lime juiced

1 tsp. sugar

Whisk together, or put into a closed container and shake, until well combined.

Mushrooms:

1 package white shimeji mushrooms

1/4 cup canola oil

1 tbs. coriander seeds, whole

2-3 tsp. szechuan peppercorns, whole

In a cast iron pan, heat oil with seeds and peppercorns over medium-high heat.  Add mushrooms and cook, turning frequently, until golden brown.  Drain for a few minutes on a paper towel and serve over noodles.

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