Grilled mushrooms and cabbage are tossed with rice noodles and a soy sauce-lemon dressing. 






Skill level

No votes yet

Serve as part of a mixed banquet with dishes including Grilled scallops with bok choy.


  • 12 large shiitake mushrooms
  • 2 cups fresh snow peas, cleaned and julienned
  • 1½ tbsp (30 ml) peanut oil
  • 3 small heads Napa cabbage (or wombok), cut lengthwise into quarters
  • boiling water, for noodles



  • 8 green onions, sliced thin
  • 2 tbsp + 1 tsp (45 ml) light soy sauce
  • 3 tsp (15 ml) sesame oil
  • 1½ tbsp (30 ml) rice wine vinegar
  • 3 tsp sugar
  • juice of 2 lemons
  • ½ packet rice noodle vermicelli (about 200 g)
  • ¼ cup toasted sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 30 minutes

  1. Mix together marinade ingredients in a medium size bowl. 
  2. Place all vegetables, excluding the snow peas, in the marinade and let rest for 30 minutes. 
  3. Preheat barbeque grill to 190°C (375°F ) or medium-high heat. Oil the grill.
  4. Remove the mushrooms and cabbage from marinade. Drizzle with peanut oil.
  5. Place cabbage on grill and cook for approx. 3 minutes per side or until golden brown. 
  6. Place shitake mushrooms on grill and cook for 30 seconds. Flip mushrooms and cook for another 30 seconds or until slightly softened and golden. Remove mushrooms from grill and cool.
  7. Lightly chop cabbage and mushrooms. Place in marinade, add the reserved snow peas and lightly mix.
  8. Pour boiling water over rice stick and let sit for 2 minutes. Drain and rinse with cool water until noodles are cool. Mix noodles with vegetables and marinade. Serve garnished with sesame seeds.