I don’t generally call dishes with noodles in them “salad,” but I think this one is light enough to qualify. It’s good as a side dish or a main, and would be great with some leftover grilled or roasted chicken thrown in, too.
In a frying pan, heat the olive oil over medium heat.
Sauté the mushrooms until browned, then add the garlic, ginger, carrots, and cabbage.
Cook another five minutes, until cabbage is a bit softened. Add soy sauce and mirin.
Meanwhile, heat a medium pot of water and salt it well. Cook the ramen noodles and drain. Toss with mushroom mixture and serve warm.
Photography: Moishie Wulliger
Food Styling:Renee Muller