Asian Noodle Mushroom and Cabbage Salad Recipe - Authentic Chinese Dish

Asian Noodle Mushroom and Cabbage Salad

Asian Noodle Mushroom and Cabbage Salad Recipe - Authentic Chinese Dish
Region / culture: Asia, China | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4


Asian Noodle Mushroom and Cabbage Salad
Asian Noodle Mushroom and Cabbage Salad

The Asian Noodle Mushroom and Cabbage Salad is a vibrant, flavorful dish that combines the earthy taste of shiitake mushrooms with the crisp texture of napa cabbage, all tossed with thin Chinese egg noodles in a tangy, savory sauce. This salad is perfect for those who appreciate the intricate flavors of Asian cuisine and are looking for a refreshing yet hearty meal. Ideal for picnics, potlucks, or a light lunch, this recipe is sure to delight your taste buds and add a splash of color to your dining table.


The origins of this salad can be traced back to the diverse culinary traditions of Asia, where noodles, mushrooms, and cabbage are staple ingredients. Each component of the dish carries centuries of history, from the cultivation of shiitake mushrooms in China to the widespread use of napa cabbage in Korean and Chinese dishes. The recipe has evolved over time, incorporating elements from various Asian cuisines to create a unique and modern dish that pays homage to its rich heritage.


How to prepare

  1. Boil mushrooms, cabbage, ginger, garlic, and onions for approximately 3 minutes.
  2. Boil noodles until tender, then add sesame oil, sugar, eggs, and cilantro.
  3. Add soy sauce.
  4. Chill, toss well, and serve.


  • For a vegetarian version, omit the eggs and add tofu or tempeh.
  • Spice lovers can add a drizzle of chili oil or a sprinkle of red pepper flakes for extra heat.
  • Replace shiitake mushrooms with button mushrooms or oyster mushrooms for a different flavor profile.

Cooking Tips & Tricks

To maximize the flavors and textures in this salad, consider the following tips:

- Soak the dried shiitake mushrooms in warm water for at least 20 minutes before boiling to soften them and enhance their flavor.

- Use a mandoline or sharp knife to thinly slice the cabbage, ensuring uniformity for even cooking and presentation.

- Rinse the boiled noodles under cold water to stop the cooking process and prevent them from sticking together.

- For an extra burst of flavor, lightly toast the sesame oil before adding it to the salad.

Serving Suggestions

This salad can be served chilled or at room temperature. For a complete meal, pair it with grilled chicken, fish, or tofu. It also works well as a standalone dish for a light lunch or dinner.

Cooking Techniques

Boiling and chilling are the primary cooking techniques used in this recipe. Boiling the vegetables and noodles ensures they are cooked through, while chilling the salad helps meld the flavors together and provides a refreshing taste.

Ingredient Substitutions

If peanut oil is a concern, use vegetable oil or sesame oil as an alternative.

- Tamari can be used instead of soy sauce for a gluten-free option.

- Apple cider vinegar can replace rice vinegar for a slightly different acidity.

Make Ahead Tips

This salad can be prepared up to a day in advance. Store the dressed salad in the refrigerator and add the fresh cilantro and egg garnish just before serving to maintain freshness and texture.

Presentation Ideas

Serve the salad in a large, shallow bowl to showcase its vibrant colors and textures. Garnish with chopped eggs, a sprinkle of sesame seeds, and a few cilantro leaves for an elegant finish.

Pairing Recommendations

This salad pairs beautifully with a crisp white wine, such as Sauvignon Blanc or a light Pinot Grigio, which complements its fresh and tangy flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed cold or at room temperature, so reheating is not recommended.

Nutrition Information

Calories per serving

A single serving of this Asian Noodle Mushroom and Cabbage Salad contains approximately 350-400 calories, making it a suitable option for a light meal or a substantial side dish.


This salad is a good source of carbohydrates, primarily from the noodles and vegetables. A single serving provides approximately 45-55 grams of carbohydrates, which is about 15-18% of the daily recommended intake. The carbohydrates in this dish come from complex sources, offering a steady release of energy.


The primary sources of fat in this recipe are the peanut and sesame oils. A serving contains about 10-15 grams of fat, with a balance of monounsaturated and polyunsaturated fats. These healthy fats are essential for absorbing vitamins and providing energy.


Proteins in this dish come from the eggs and to a lesser extent, the mushrooms. Each serving offers around 10-12 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

This salad is rich in vitamins A, C, and K, thanks to the napa cabbage, cilantro, and green onions. It also provides a good source of minerals such as iron, calcium, and potassium, which are crucial for maintaining healthy bodily functions.


The main allergens in this recipe are soy (from the soy sauce), eggs, and peanuts (from the peanut oil). Those with allergies to these ingredients should consider suitable substitutions.


Overall, this salad offers a balanced mix of carbohydrates, proteins, and healthy fats, along with a variety of vitamins and minerals. It's a nutritious option that doesn't compromise on flavor or texture.


The Asian Noodle Mushroom and Cabbage Salad is a delightful dish that combines traditional Asian ingredients in a modern and health-conscious way. With its rich history, nutritional benefits, and versatile serving options, this salad is sure to become a favorite for those seeking a tasty and nourishing meal.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Asian Noodle Mushroom and Cabbage Salad. It was many years ago, when I was just a young girl living in a small village in China. My family didn't have much, but we always made the most of what we had. That included using the freshest ingredients from our garden to create delicious meals.

One day, a family friend came to visit and brought with her a new recipe that she had learned from a traveling merchant. It was a simple dish made with noodles, mushrooms, cabbage, and a flavorful dressing made from soy sauce, vinegar, and sesame oil. As soon as she described it, I knew I had to learn how to make it.

I watched intently as our friend demonstrated the process of making the salad. She started by boiling the noodles until they were just tender, then drained them and rinsed them with cold water to stop the cooking process. Next, she sautéed the mushrooms in a hot pan until they were golden brown and fragrant. The cabbage was thinly sliced and added to the pan, where it wilted slightly from the heat.

Finally, the dressing was prepared by mixing soy sauce, vinegar, sesame oil, and a pinch of sugar together in a small bowl. Once everything was ready, the salad was assembled by tossing the noodles, mushrooms, cabbage, and dressing together until everything was well coated. The end result was a delicious and refreshing dish that I couldn't get enough of.

After our friend left, I immediately set to work trying to recreate the recipe on my own. I practiced over and over again, tweaking the ingredients and proportions until I had perfected my own version of the Asian Noodle Mushroom and Cabbage Salad. It quickly became a favorite in our household, and I was proud to share it with friends and neighbors.

As the years went by, I continued to make the salad whenever I could. I would often experiment with different variations, adding in new ingredients or changing up the dressing to suit my mood. Each time I made it, I thought back to that day when our friend had first introduced me to the recipe and felt grateful for her inspiration.

Eventually, I moved to a new country and brought the recipe with me. I shared it with my new friends and family, who all fell in love with the flavors and textures of the dish. They would often ask me for the recipe, and I would happily pass it along, knowing that it would bring joy to their tables just as it had to mine.

Now, as I sit here reflecting on the journey that led me to this recipe, I am filled with gratitude for all the people who have shared their knowledge and love of cooking with me over the years. I have learned so much from them, and each recipe I have collected holds a special place in my heart.

The Asian Noodle Mushroom and Cabbage Salad will always remind me of that day in my childhood when I first saw it being made. It represents not only a delicious dish, but also the connections and memories that food can bring to our lives. I am grateful for the experiences that have shaped me into the cook I am today, and I look forward to continuing to learn and grow in the kitchen for many years to come.


| Asian Recipes | Cabbage Salad Recipes | Chinese Egg Noodle Recipes | Chinese Recipes | Chinese Salads | Green Onion Recipes | Hard-boiled Egg Recipes | Napa Cabbage Recipes | Rice Vinegar Recipes | Shiitake Mushroom Recipes |

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