Chinese Salad

Every now and again I create recipes based on what I know and "think" will work. This recipe was a jumble of colorful Chinese vegetables, peanuts, sesame seeds and the oh so bad deep fried noodles for crunch. I really loved it, a nice change from the usual salad.

Recipe:

1/4 red cabbage cut thin
1/4 Chinese cabbage cut thin
2 carrots shredded
Small handful of spring onions cut thin lengthwise
1 small packet of baby corn cut thin lengthwise
Half packet of mangetout or snow peas cut thin lengthwise
Handful of bean sprouts
Small handful of peanuts roasted
Small handful of sesame seeds roasted
1 packet of Indomie instant noddles deep fried in a little peanut oil

Mushroom mixture:

6 Chinese mushrooms soaked and cut lengthwise
2 tablespoons remaining stock of the soaked mushroom

2 cloves garlic peeled and minced
2 inch piece of ginger peeled and minced
1 red chili de-seeded and cut thinly
1/2 teaspoon five spice powder
1/2 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons peanut oil


Dressing:

1 tablespoon sesame oil
2 tablespoon soy sauce
1/2 cup orange juice
2 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons lemon juice
2 tablespoons peanut oil


Method:

Soak the mushrooms for 20 minutes and slice, in a frying pan heat the peanut oil, add the chili, garlic ginger, mushrooms, five spice, soy sauce, sesame oil and oyster sauce. Add the stock and stir fry for 3-5 minutes, set aside to cool. In a big bowl mix all the salad ingredients, cooled mushroom mixture and pour dressing. Garnish with the crushed fried noddles, peanuts and sesame.