Vietnamese Style Mushroom Noodle Salad

Inspired by Bun Cha, a grilled pork speciality from Hanoi, this flavour-packed plant-based version is bursting with fragrant spice, zingy citrus, and delicious veggies. Yes please.

Ingredients

-1 servings+

Metric

Method

1. 1

   If the oyster mushrooms are in very large clusters, first break them up into smaller clusters roughly the same size as the palm of your hand.

   
2. 2

   Add the oyster mushrooms to a large mixing bowl, along with 2 tablespoons of soy sauce, 2 tablespoons of maple syrup, the shallot, Chinese 5 spice, garlic and a generous pinch of pepper. Mix, then cover and leave to one side to marinate for 10-15 minutes.

   
3. 3

   Add the noodles to a large bowl, cover with hot water straight from a kettle and leave to soak for 6-10 minutes or until soft but still slightly chewy. Then drain under cold water and leave to one side.

   
4. 4

   Meanwhile, in a small bowl combine the red chilli, lime juice and the remaining 1/2 tablespoon of soy sauce and the remaining 1 tablespoon of maple syrup. Add a small dash of sesame oil – just enough so it adds a subtle nutty flavour – then stir to combine and leave to one side. This is your dressing.

   
5. 5

   When you’re ready to cook the mushrooms, drizzle roughly 2 teaspoons of sesame oil in a pan on a medium-heat. When the oil is hot, add the mushrooms and all the marinade, then cook for 6-8 minutes on both sides or until the mushrooms are crispy and seared. Top tip: add a heavy object, such as a heavy pan, on top of the mushrooms to flatten them, which will improve the texture.

   
6. 6

   To plate up, add the noodles, carrot, lettuce and bean sprouts to the bowl. Slice the mushrooms and add them to the bowl, then top with mint leaves and drizzle over the dressing to serve.