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Gingery shiitake noodles


Whatever you do, don’t cut your noodles – they represent long life! We bring a simple, quick and delicate recipe to boost your immunity. This basic recipe is open to your creativity. You can add any vegetables to the dish.
(more...)

Whatever you do, don’t cut your noodles – they represent long life! We bring a simple, quick and delicate recipe to boost your immunity. This basic recipe is open to your creativity. You can add a...

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Cook time30 minYield8 servings


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

Cooking guidelines

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

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.


  • Chef: Adela
  • Published:

Category: Lunch

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