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Thai Noodle Salad

Active Time: 20 minutes
Total Time: 20 minutes
  • Vegan
  • Vegetarian
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Why we love it:

This craveable, satisfying, simple homemade version of a chain restaurant staple will thrill your whole family. Guaranteed. Warning - make double dressing because you’ll want to put it on everything else all week too.
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Ingredients

  • 3 Limes (zest and juice, divided)
  • 1⁄4 cup Soy Sauce
  • 1⁄4 cup Chili Paste (such as sambal oelek)
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Honey
  • 1⁄2 teaspoon Sesame Oil (toasted)
  • 3 cloves Garlic
  • Fresh Ginger (1 inch piece, peeled and finely chopped)
  • 1⁄2 teaspoon Kosher Salt (to taste)
  • 1⁄4 teaspoon Black Pepper
  • 1⁄3 cup Vegetable Oil
  • 1 pound Portobello Mushroom
  • 1 package Lo Mein Noodles (or ramen noodles)
  • 1 Mango
  • 2 Carrots
  • 1 pint Cherry Tomatoes
  • 1 Avocado
  • 1⁄4 cup Coconut, unsweetened (flakes)
  • 1⁄2 bunch Cilantro (chopped)
  • 1⁄2 bunch Basil
  • 2 cups Arugula
  • 1⁄4 head Green Cabbage
  • 1⁄4 cup Chopped Peanuts

Cooking Instructions

  • 1. BRING A LARGE POT OF WATER TO A BOIL FOR NOODLES
  • 2. MARINADE + DRESSING

    Meanwhile, zest one of the limes and juice them all into a large bowl or bullet style blender. Add the soy sauce, chili paste (such as sambal oelek), fish sauce, honey and sesame oil. If using a blender, you can add the garlic and ginger whole, if whisking in a bowl mince them finely first. Add a pinch of salt and freshly ground black pepper. Blend or whisk.

    Then add the oil and blend again or whisk well.

  • 3. MUSHROOMS

    Remove stems then slice into ½” wide strips. Place in a separate bowl or tupperware and cover with about ⅓ of the total marinade/dressing. Reserve the rest because it’s the dressing! Set it aside for now.

    Marinate the mushrooms for up to 1 day and at least 10 minutes.

  • 4. NOODLES

    Meanwhile, get the noodles cooking according to the package instructions. When done, drain and cool down quickly under a cold water stream.

  • 5. SALAD

    Dice the mango; shred the carrots on a box grater - or finely slice; halve the tomatoes. Leave the avocado aside for now though. If desired, toast the coconut to enhance the flavors. Chop the herbs a little, but not too finely, large pieces are good here. Add all to a really large bowl.

  • 6. GREENS

    To the salad veggies, add washed and dried arugula. Finely shred the cabbage and add it. Chop peanuts or add them as is.

  • 7. SEAR MUSHROOMS

    Heat a broiler for the mushrooms. You could also use a grill pan on the stovetop if preferred or a BBQ grill. Cook the mushrooms for about 3 minutes on both sides or until done and tender.

  • 8. FINISH + AVOCADO

    Toss the noodles into the greens and things and toss with about ½ of the remaining dressing. Now toss in the mushrooms. Add more dressing if needed.

    Dice and add the avocado and most of the peanuts.

  • 9. SERVING

    Serve big delicious mounds on large plates. Garnish with remaining peanuts or a few more herb leaves to look nice. Leftovers are ok for about a day, but it’s not a dish that improves with time.

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Substitutions

  • VEGAN:
    omit fish sauce or use a vegan kind and use brown sugar instead of honey
  • PESCATARIAN:
    sautéed shrimp or salmon would be a nice add on. You can marinate it in some of the dressing before cooking. Do this with or instead of the mushrooms
  • MUSHROOMS:
    used cubed tofu, or go pescatarian if you eat fish
  • CABBAGE:
    raw Dino kale or lettuce of any kind
  • MANGO:
    omit or try pineapple, jicama or cucumbers
  • PEANUTS:
    omit, or try sunflower seeds, pepitas, almonds, cashews or walnuts
  • CHILI PASTE/SAMBAL OELEK:
    use sriracha
  • FISH SAUCE:
    omit or use vegan fish sauce, left it in here because many of the vegetarians are “pescatarians” actually
  • NOODLES:
    soba, udon or even regular spaghetti would work. Instead of noodles, just omit them, or try a cup or more of lentils, quinoa, or brown rice
  • KIDS CORNER:
    plenty for kids of all kinds to dig into here, just serve their portions separately and perhaps leave the hot sauce out of the dressing/marinade and add it later for those who like it

Prep Ahead & Use It Up

  1. Make the marinade and dressing
  2. Marinated the mushrooms for up to 1 full day before cooking
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