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Parve
Easy
30 Minutes
Diets 
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.
3 tablespoons olive oil
2 (16-ounce/450-gram) containers beech or white button mushrooms
3 cloves garlic, minced or 3 cubes Dorot Gardens Frozen Garlic
3 cubes Dorot Gardens Frozen Ginger
2 carrots, julienned
6 savoy cabbage leaves, cleaned, dried, and shredded
2 tablespoons soy sauce
2 tablespoons mirin or Tio Pepe Light Sherry or other cooking sherry
3 packages Gefen Ramen Noodles, spice packets discarded
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
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