Hunan-style crispy mushroom noodle salad - delicious. magazine

Ingredients

• For the mushrooms
• 500g shimeji mushrooms, separated (see Know-how)
• Pinch ground white pepper
• Pinch Chinese five-spice powder
• 4 tbsp potato flour or cornflour
• 6 tbsp aquafaba (see tip)
• 100g panko breadcrumbs (vegan if need be)
• 6 sprays light olive oil spray
• For the sauce
• 1 tsp rapeseed oil
• 2.5cm piece fresh ginger, finely grated
• 4 long dried chillies
• 1 tbsp tamari or reduced-salt light soy sauce
• 2 tbsp sweet chilli sauce
• Juice and zest 1 large orange
• For the salad
• 1 romaine/cos lettuce, shredded
• ½ cucumber, cut into half-moons
• 1 large carrot, cut into fine matchsticks
• 200g ready-to-eat vermicelli rice noodles
• 1 tbsp sesame seeds, toasted
• Spring onion curls to serve (see tip)