serves
8
prep
30 minutes
cook
10 minutes
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- ½ packet yellow Chinese egg noodles
- peanut oil
- 1 punnet black fungus
- 1 punnet enoki mushrooms
- 1 punnet oyster mushrooms
- 2 punnets shiitake mushrooms
- 2 punnets shimeji mushrooms
- ¼ cup vinegar
- 1 chilli, halved
- 1 garlic clove
- salt
- 1 handful coriander, mint and chives, finely chopped
- 800 g crabmeat
- 1 cucumber, julienne
Nahm jim dressing
- 1 green bird’s-eye chilli
- 1 clove garlic
- 1 red Asian shallot
- 1 piece ginger (same size of the shallot)
- 1 coriander root
- 2 tbsp light palm sugar
- 300 ml lime juice
- fish sauce, to taste
Instructions
Blanch noodles in boiling salted water with a touch of peanut oil. Refresh, drain and set aside.
Trim and cut mushrooms as desired. Bring 500 ml of water to the boil with the vinegar, chilli, garlic and a bit of salt. Blanch the mushrooms for 5 minutes and then cool in the liquid.
To make the dressing, crush the chilli, garlic, shallot, ginger and coriander root in a mortar and pestle, adding the palm sugar at the end. Gradually add the lime juice and fish sauce to taste creating a dressing that is balanced between sweet, sour and salty.
To serve, drain the mushrooms and mix with half of the herbs. Place in the centre of the plate on top of a small portion of the dressed noodles. Dress the crabmeat in the nahm jim dressing and remaining herbs and place on top of the mushrooms. Top the crab with the cucumber. Serve with a touch more dressing and some herb leaves to garnish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
