Noodle salad with mushroom and peanut laab from Ottolenghi Flavour / Flavor (page 233) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • soy sauce
  • coriander leaves
  • cucumbers
  • limes
  • maple syrup
  • mint
  • groundnut oil
  • red onions
  • basmati rice
  • French beans (haricots verts)
  • chilli flakes
  • red chillies
  • tamarind paste
  • oyster mushrooms
  • Thai basil
  • chestnut mushrooms
  • raw peanuts
  • rice vermicelli noodles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mademoisielle on April 27, 2021

    made this without the ground rice (don't have a food processor/pestle & mortar atm) and added some carrots instead of beans but this was SO good! Love the dressing and the different elements just work so well together. Will make again!

  • Apollonia on October 04, 2020

    LOVED this. So much flavor and texture- tart, spicy, sweet, sour, crispy, soft. Just everything delicious, all in one! I used Tamicon Tamarind concentrate, which I think is stronger than whatever "paste" Ottolenghi specifies, so I just used maybe 1.5 tbs in a half batch of dressing, and it was perfect.

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