Mixed Mushroom & Aubergine Vietnamese Salad Bowl

Sweet, sticky mushroom and aubergine perfectly balance the fresh vegetables and rice noodles here. Light, fresh and ideal for a lunch or midweek meal.
Total Time
30 Minutes
1 x 30g pack of Merchant Gourmet Dried Mixed Mushrooms
Sesame oil
2 carrots
2 cucumbers
4 spring onions
1 pack of radishes
2 nests of rice noodles
1 aubergine
2 tbsp of agave syrup
1 tbsp of rice vinegar
Juice of 1 lime
1 red chilli
A thumb-size piece of ginger
1 garlic clove
1 tbsp of soy sauce
Fresh coriander (try growing your own with The Stem's Hydro-Herb Kit
Sesame seeds
Step 1
Boil 200ml of water and pour over the dried mixed mushrooms, leave to soak.
Step 2
In a wok, heat the sesame oil and fry thin slices of aubergine until soft and browning. Drain the soaked mushrooms and add to the pan, keeping the soaking liquid.
Step 3
In the meantime, peel carrots and cucumber into ribbons and put into a large bowl. Add the sliced spring onions and radishes.
Step 4
Soak the rice noodles as per packet instructions and cool under running water then dress with sesame oil and lime juice and add to the mixing bowl.
Step 5
Whisk up the agave syrup, rice vinegar, lime juice, chopped chilli, garlic and ginger with a splash of the mushroom soaking liquid. Add the dressing to the pan with mushrooms and aubergines and reduce slightly to become thick and sticky.
Step 6
Pile into the bowl with rice noodles and vegetables and serve topped with peanuts, fresh chopped coriander, lime juice and optional extra sliced red chillies.

Recipe courtesy of Merchant Gourmet

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