1. Cook the noodles according to the packet instructions,rinse well under cold water and chill.
2. For the dressing,combine all the ingredients in a small bowl.
3. Place the shiitakes,top down,in a heavy frying-pan over high heat. Season with salt and cook for 5 minutes,then cover and turn off the heat. Stand for 5 minutes,then slice finely.
4. Place the chilled noodles in a shallow serving bowl. Top with the tofu,avocado,cucumber and raw peas,following with the mushrooms. Spoon over the dressing,then scatter the spring onion and coriander leaves on top.
* The vinegar and oil are available from Asian grocers.
Find more of Karen Martini's recipes in theGood Food New Classics cookbook.
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