Take 280g egg noodles and cook them as per the directions given on the package. Then add 1 thinly sliced red capsicum along with 90g fresh stemmed and sliced shiitake mushrooms during the final 2 minutes of cooking.
After this take 3 tablespoons soy sauce, 4 tablespoons rice vinegar, 1 tablespoon vegetable oil and 1 teaspoon grated fresh ginger in a bowl so all these ingredients can combine and make the dressing for this salad.
When the noodles are cooked, drain them along with other vegetables then shift these ingredients to a serving bowl in order to combine with the dressing.
After combining the noodles, vegetables and dressing, sprinkle this mixture with 1 tablespoon of chopped fresh coriander or parsley before giving it out. Now this salad is ready to be served and you can relish it with your relatives or friends.