Name: Gingery shiitake noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Chinese
Ingredients: 375g pack medium dried egg noodle; couple dashes toasted sesame oil; 2 tbsp groundnut oil; finger-length piece fresh root ginger grated; 300g fresh shiitake mushroom sliced; 8 spring onions cut into thirds, then thinly sliced into lengthways strips; 2 tbsp good-quality oyster sauce; 2 tbsp light soy sauce

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Gingery shiitake noodles

Gingery shiitake noodles

Ching-He Huang

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Serves 8

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.2 out of 5.13 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

375g pack medium dried egg noodle
couple dashes toasted sesame oil
2 tbsp groundnut oil
finger-length piece fresh root ginger

grated
300g fresh shiitake mushroom

sliced
8 spring onions

cut into thirds, then thinly sliced into lengthways strips
2 tbsp good-quality oyster sauce
2 tbsp light soy sauce

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Nutrition: per serving

kcal225
fat8g
saturates1g
carbs35g
sugars2g
fibre2g
protein7g
salt1.36g

low

Method

step 1

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
step 2

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

RECIPE TIPS

STIR-FRIED GARLIC PAK CHOI

Heat 2 tbsp groundnut oil in a wok over a high heat. When it starts to smoke, add 8 finely chopped garlic cloves, stir-fry for a couple of secs, then throw in 600g pak choi leaves, separated and halved lengthways, and a splash of water. Stir for 2-3 mins until the leaves have wilted but the stem still has bite, then season and serve straight away.

Recipe from Good Food magazine, February 2009

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A star rating of 4.2 out of 5.13 ratings

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