Asian Supper Salad

Serves 4

INGREDIENTS:

For Dressing/Marinade:
1 tiny Thai chile or 1 fresh Serrano chile (seed chilies to reduce their heat, if desired)
4 cloves garlic, minced
2 tablespoons sugar
2 tablespoons Asian fish sauce
1/2 cup fresh lime juice
1/4 cup water

For Noodles and Meat or Tofu:
1 ounce dried mushrooms (preferably shiitakes)
1/2 pound thin soba noodles
1/2 pound cooked chicken, lean pork, or lean beef, cut into thin strips, or extra firm or baked tofu cut into 1/2 inch pieces
2 quarts water

For Salad:
1/2 small sweet onion (Vidalia, Maui, Walla-Walla, etc., sliced thinly)
1/2 head napa cabbage, outer leaves removed, washed, dried and sliced into thin strips
1/4 cup fresh cilantro leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup roasted and salted, chopped cashews

DIRECTIONS:
1. Place dried mushrooms in a small bowl. Boil enough water to cover the mushrooms. Let mushrooms sit in water for at least 10 minutes. Then drain, squeeze out excess liquid from mushrooms, and set aside. Meanwhile, place onions in a small bowl and cover with cold water. Let stand for 10 minutes, then drain and set aside. Mix dressing ingredients in a medium bowl.

2. Add the meat or tofu and mushrooms to the bowl of dressing.

3. Bring 2 quarts of water to a boil in a Dutch oven and add salt to the water. Add noodles and cook according to directions on package until tender, but not mushy. Drain in a colander, rinse with cold water, let drain completely and set aside.

3. In a large bowl, toss together cabbage, herbs and onion. Divide this mixture between 4 large soup bowls or dinner plates. Pile noodles atop each mound of cabbage. Top each serving with the marinated meat or tofu, being careful not to pour too much dressing onto each serving. Leave the extra dressing on the table and invite friends to spoon extra the dressing over their salads, if desired. Top it all off with chopped cashews.

**This dressing is also excellent over thinly sliced, barely ripe peaches, pluots or nectarines.
*Napa cabbage is a type of Chinese cabbage. In Korean cuisine, it's used in making the most common type of kimchi.

Recipe by Cristina Paul