Ingredients:

• Oyster mushrooms (Dhingri) – 150 g, sliced

• Glass noodles (Cellophane noodles / Sevai) – 1 cup, soaked in hot water

• Carrot (Gajar) – 1 small, julienned

• Cucumber (Kheera) – 1, julienned

• Coriander leaves (Dhaniya) – 2 tbsp, chopped

• Spring onion (Hara pyaz) – 2 tbsp, chopped

• Soy sauce – 1 tbsp

• Rice vinegar – 1 tbsp

• Sesame oil (Til ka tel) – 1 tsp

• Chili flakes – ½ tsp

• Salt – to taste

Method:

1. Soak noodles in hot water till soft, drain, and keep aside.

2. Sauté mushrooms in sesame oil for 2–3 minutes.

3. Mix soy sauce, vinegar, chili flakes, and little salt into a dressing.

4. In a bowl, combine noodles, mushrooms, carrot, cucumber, coriander, spring onion.

5. Toss with dressing and chill for 15 mins before serving.

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