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1 tsp olive or rapeseed oil
250g brown chestnut mushrooms, sliced
1 baby gem lettuce, shredded
½ carrot, sliced with a julienne grater or cut into fine matchsticks
¼ cucumber, halved, then sliced into ½ moons
100g ready-to-eat vermicelli rice noodles (or you can use dried, then follow packet instructions)
1 tsp peanuts, roughly chopped
2 spring onion, sliced
1 small handful coriander, roughly chopped
For the sauce
1 tbsp reduced salt light soy sauce or tamari
1 tbsp sesame seed oil
1 tbsp runny honey
1 tsp sweet chilli or sriracha hot sauce
1 tsp sesame seeds, plus extra to serve
2cm piece fresh ginger, finely grated
zest and juice ½ lime, plus wedges to serve
In a large bowl add the soy sauce or tamari, sesame oil, honey, sweet chilli sauce, sesame seeds, ginger and lime. Then stir. Add the mushrooms and carefully toss together with two spoons to evenly coat.
Put a large pan over a medium-high heat and cook the mushrooms, stirring occasionally until golden.
Divide the salad ingredients onto plates – the lettuce, carrot, cucumber and ready-to-eat or cooked rice noodles – then add the mushroom and drizzle over any sauce left in the pan. Sprinkle over the peanuts, spring onion, coriander and a few more sesame seeds. Serve with extra lime wedges for squeezing.