Marinated Mushroom and Green Pea Rice Noodle Salad

Marinated Mushroom and Green Pea Rice Noodle Salad

This filling salad with green peas, walnuts, mushrooms and rice noodles makes for a perfect lunch on a hot day. The mushrooms are marinated in vinegar and lemon juice, which makes them not-quite-raw but as far from mushy as can be!

When the weather outside changes, my diet usually changes too. In winter I find myself craving stews, soups and heavy, warming foods, but now that Spring has started, it’s the opposite – salads, soy yogurt, lots of fruits and some lighter cooked dishes are all I need.

As I was browsing through some of my cookbooks, I stumbled upon this Ottolenghi recipe in his book Plenty. In this mushroom and fava bean salad, he marinates the mushrooms in white wine vinegar and lemon juice. This was exactly what I wanted – a fresh recipe, but one with nutritious ingredients like beans and mushrooms. I used the marinated mushrooms but adapted the flavours slightly, as I had some boiled rice noodles around and felt this would work well with rice vinegar and sesame oil. I also used peas rather than fava beans, but I feel either would work, and edamame might be even better!

Marinated Mushroom and Green Pea Rice Noodle Salad

A rice noodle salad filled with fresh flavors, perfect for a warm day in spring!
Prep Time15 mins
Waiting Time1 hr
Total Time1 hr 15 mins
Course: Lunch, Main, Salad
Cuisine: Asian, Fusion
Keyword: Mushrooms, Ottolenghi, Peas, Rice noodles
Servings: 2
Calories: 520kcal

Ingredients

Marinated mushrooms

  • 250 g mushrooms
  • 1 tbsp rice vinegar
  • 1 lemon, squeezed
  • 1 tbsp toasted sesame oil
  • 1 tsp salt
  • black pepper

Other salad ingredients

  • 100 g dry rice noodles prepared according to package
  • 250 g frozen green peas I use frozen peas, boiled for a few minutes
  • 1 small bunch fresh dill
  • 60 g walnuts
  • 2 spring onions
  • 1 lemon, squeezed
  • 1 tbsp agave syrup can be subbed with maple syrup or 2 tsp sugar
  • ½ tsp cumin

Instructions

Marinating the mushrooms

  • Chop or tear the mushrooms into pieces. They don't have to be super evenly cut.
  • In a large bowl, mix the juice of 1 lemon, the rice vinegar, sesame oil and some salt and pepper.
  • Add the mushrooms and stir to combine them well.
  • Let the mushrooms marinate for at least an hour (up to overnight in the fridge), stirring once or twice in between.

Making the salad

  • Cook the rice noodles according to the package, rinse with cold water and drain. If you like you can chop them into smaller pieces, this makes the salad easier to eat.
  • Boil the frozen peas for a few minutes until cooked but still bright green and fresh-looking. Rinse with cold water and drain.
  • In a small bowl, mix the juice of the other lemon with agave syrup and cumin. This will be the dressing.
  • Put the rice noodles, frozen peas, marinated mushrooms and dressing in a large bowl.
  • Chop the walnuts, spring onions and dill, add to the salad and mix well.
  • Enjoy!


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