Yield: 4 servings
Ingredients
- 12 large shiitake mushrooms
- 2 cups fresh peas, cleaned and julienne (500ml)
- 2 tablespoons peanut oil (30ml)
- 3 small head Napa cabbage cut lengthwise into ¼’s
- 1/2 package rice noodle vermicelli
- ¼ cup toasted sesame seeds (60ml)
Marinade
- 8 green onions, sliced thin
- 3 tablespoons light soy sauce (45ml)
- 1 tablespoon sesame oil (15ml)
- 2 tablespoons rice wine vinegar (30ml)
- 1 tablespoon sugar (15ml)
- The juice of 2 lemons
Directions
- Mix together marinade ingredients in a medium size bowl.
- Place all vegetables excluding the snow peas in the marinade and let rest for 30 minutes.
- Preheat barbeque grill to 375°F/190°C or medium-high heat. Oil the grill.
- Remove the mushrooms and cabbage from marinade. Drizzle with peanut oil. Place cabbage on grill and cook for approx. 3 minutes per side or until golden brown.
- Place shitake mushrooms on grill and cook for 30 seconds. Flip mushrooms and cook for another 30 seconds or until slightly softened and golden. Remove mushrooms from grill and cool.
- Lightly chop cabbage and mushrooms. Place in marinade, add the reserved snow peas and lightly mix.
- Pour boiling water over rice stick and let sit for 2 minutes. Drain and rinse with cool water until noodles are cool. Mix noodles with vegetables and marinade. Garnish with sesame seeds.