Seasonal local food recipe No 169: Gingery shiitake noodles

Ching-He Huang’s recipe (picture too) from the BBC Good Food website. Good with stir-fried pak choi or five-spice chicken.

Serves 4 as a side dish

Preparation 15 minutes
Cooking 10 minutes

200g medium dried egg noodles
a couple of dashes toasted sesame oil (optional)
1 tbsp groundnut oil
piece of fresh ginger, grated
150g fresh shiitake mushrooms
4 spring onions, cut into thirds, then thinly sliced into lengthways strips
1 tbsp oyster sauce
1 tbsp light soy sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil (or other oil) to stop them sticking.

Heat a wok or large wide pan 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 minute. Toss through the cooked noodles for 2 minutes until hot, then add the spring onions, oyster and soy sauces and (optional) a dash more sesame oil.

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