Thai Hot and Sour Noodle Salad

Recipe courtesy of the Mushroom Council


Yield: 24 servings


3 pounds Cellophane Noodles

Lettuce leaves as needed

Enoki mushrooms; for garnish as needed

12 cloves Garlic; finely chopped

Vegetable oil as needed

6 pounds Fresh Oyster mushrooms

1¼ quarts Water

1¼ quarts Fresh lemon juice

3 cups Fish sauce

½ cup Sugar

Ground red pepper as needed

6 pounds Shrimp; peeled and deveined

1½ cups Shallots; thinly sliced

1½ cups Green Onions

Chopped fresh cilantro; for garnish as needed


  1. Soak noodles in water until soft, about 20 minutes.  Drain, cut in half and set aside.
  2. Line serving plate with lettuce.  Arrange small bunches of Enoki on sides.  Set aside.
  3. In small non-reactive pan, quickly sauté ½ clove garlic in 2 tablespoons oil until golden brown.  Drain and remove garlic; reserve.
  4. In same pan, sauté 1-cup oyster mushrooms over high heat, until browned but still crisp, about 5 minutes.  Remove from pan and arrange around edge of prepared plate.  Set aside.
  5. Measure 3 tablespoons water, 3 tablespoons lemon juice, and 2 tablespoons fish sauce into pan.  Add 1-teaspoon sugar, pinch of red pepper, and 3 shrimp.  Simmer until shrimp are opaque and just firm, about 30 seconds.
  6. Stir in 1 cup soaked noodles and 1 tablespoon each shallots and green onion.
  7. Spoon mixture into center of prepared plate arranging a few mushrooms and shrimp on top.
  8. Garnish with reserved garlic and chopped cilantro.  Serve at once.


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