VEGE RECIPE

Wild Mushroom Noodle Salad

Ingredients

3 handfuls of mushrooms, such as portobello or field

For the Mushroom Marinade
1 lemongrass stalk, white part only, bruised and thickly sliced
2 garlic cloves, finely chopped or minced
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon light soy sauce (not dark soy)
2 tablespoons soft brown sugar
1 tablespoon vegetable oil

For the Nuoc cham:
1/4 cup fish sauce
1/3 cup rice vinegar
2 tablespoons white sugar
2 garlic cloves, finely chopped
1 red bird’s eye chilli, finely chopped
3 tablespoons lime juice
1/4 cup sesame seeds

For the Noodle bowls:
200 g (7 oz) vermicelli noodles
2 teaspoons olive oil
2 carrots, julienned
2 Lebanese (short) cucumbers, julienned
4 spring onions (scallions), thinly sliced
5 cups shredded iceberg lettuce
3 cups bean sprouts
handful of mint leaves
handful of coriander (cilantro) leaves
sliced red chilli, to serve (optional)
lime wedges, to serve (optional but recommended)

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Combine the mushroom marinade ingredients in a large bowl. Add the mushrooms and toss to coat in the marinade, then set aside for at least 1 hour.

2. Meanwhile, light your fire and let it burn down for about an hour until you obtain a medium heat.

3. Remove the mushroom from the marinade, shaking off any pieces of lemongrass, then transfer to a grill grate placed 15 cm (6 in) above the coals and cook low and slow, turning occasionally, for 15–30 minutes. Set aside to rest for 5 minutes, then thinly slice the mushrooms.

4. Combine the nuoc cham ingredients and 1/2 cup of water in a bowl and stir until the sugar is dissolved. Taste and adjust the spicy, sour and sweet flavours to your liking. Set aside for at least 20 minutes.

5. Soak the vermicelli noodles in a large bowl of hot water for 3 minutes or according to the packet instructions, then drain and rinse under cold water to stop the noodles sticking together. Drizzle over the oil and toss through. Place the noodles, sliced mushroom, vegetables, herbs and sauce in separate bowls or pile them onto platters (keep the sauce in a bowl), then invite everyone to make their own bowls!

6. To serve, place some noodles in a bowl, top with the vegetables, herbs and sliced mushroom and drizzle a few tablespoons of nuoc cham over the top. Finish with sliced chilli and lime wedges, if desired.

Recipe created in collaboration with Thor Industries.