- Serves: 2
- Preparation: 30 minutes
- Cooks In: 10 minutes
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Ingredients
Method
Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.
Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the salad dressing: combine all ingredients and stir.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.
Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!
Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.
Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.
Top with the mushrooms, pickled carrots and fresh herbs.
Ingredients
Directions
Slice the Swiss brown mushrooms. Finely mince the lemongrass and combine with all the other marinated mushroom ingredients in a bowl. Stir through the mushrooms and set aside for 20–30 minutes.
Make the pickled carrot: put carrot in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the salad dressing: combine all ingredients and stir.
Pour boiling water over the vermicelli noodles and soak, stirring occasionally, until soft – about 5–7 minutes. Drain and rinse with cold water, then set aside to drip in a sieve or colander.
Drizzle the mushrooms with a little olive oil and cook in the oven at 200ºC on grill/broil setting until cooked: about 10 minutes. You can also barbecue them!
Quarter lengthways and finely chop the cucumber. Finely chop the lettuce.
Divide the lettuce and cucumber between bowls and then add the vermicelli noodles.
Top with the mushrooms, pickled carrots and fresh herbs.
