Celery salad with black fungus and peanuts (Liang Ban 涼拌) (vegan)

Cloud ear fungus (雲耳), celery, capsicum, peanut and mung bean vermicelli salad

A chilled Asian salad for those hot Sydney days – lightly blanched celery, roasted salted peanuts, crunchy black fungus and mung bean vermicelli. Great for lunch, dinner, or as a side dish.


  • 2 stalk of young celery, sliced, briefly blanched in hot water with salt and dash of oil; drain well
  • a few cloud ear black fungus
  • a small  handful of peanuts
  • a small bundle of mung bean vermicelli (approximately 30g)
  • 1 fresh chili, seed removed, sliced
  • 1/4 capsicum, cleaned, thinly sliced
  • 1 tbsp. sesame oil
  • 2 tsp. soy sauce
  • 2 tsp. dark soy sauce
  • 2 tsp caster sugar
  • 2 tsp. balsamic vinegar
  • salt and white pepper to taste
Cloud ear fungus
Cloud ear fungus
Mung bean noodles vermicelli
Mung bean vermicelli


  • Mix soy sauce, dark soy sauce, caster sugar and balsamic vinegar in a bowl, mix well making sure the sugar is dissolved
  • Soak the cloud ear fungus in hot water for 20 minutes, then blanched in hot water for 5 minutes; drain using a sieve above the sink; rinse with cold water
  • Blanch mung bean vermicelli in hot water for 2 minutes or until soften; drain using a sieve above a sink; rinse with cold water; roughly cut up the noodles
  • Cook the peanuts in hot water with some salt until soft (approximately 20 minutes), drain well; set aside to cool
  • Toss all ingredients in a large mixing bowl; refrigerate for at least 1 hour before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s