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.
Serves
4
Total Time
30 Minutes
Ingredients
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
Peanuts
Sesame seeds
Method
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

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily