Holy Shiitake Mushrooms with Fresh Noodles!

This simple, vegan-friendly stir-fry requires minimum effort, but delivers a truly flavoursome meal, with meaty mushrooms and mouthwatering soy and sesame sauce.

The Noodle Cookbook
From the book The Noodle Cookbook


When you’re after an intense umami hit, you can’t get better than a shiitake mushroom. This Cantonese dish packs a super-savoury punch and is so quick and easy. The noodles are the bouncy, oily type often called ‘dan dan’, but they can be substituted for dried wheat noodles.

Serves 2
Cook time: 25 min


1 tbsp vegetable oil
1 tsp garlic paste, or 2 garlic cloves, crushed and finely chopped
1 carrot, peeled and sliced into 5cm (2in) batons
1 red onion, thickly sliced
2 celery stalks, peeled and sliced into thin 5cm (2in) batons
120g (4¼oz) fresh shiitake mushrooms, or 30g (1oz) dried, soaked according to packet instructions
55g (2oz) mangetout (snow peas) or green beans
¼ tsp sea salt
¼ tsp ground white pepper
400g (14oz) fresh dan dan noodles, or fresh rice vermicelli for vegan option
For the stir-fry sauce:
½ tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp toasted sesame oil


Heat the oil in a wok over a high heat. Add the garlic, onion, carrot, celery, mushrooms and mangetout
(snow peas) or green beans and stir-fry for a couple of minutes, mixing well. Season with the salt and pepper, then add your noodles and the stir-fry sauce ingredients. Toss it all together over a high heat for
3 minutes so it’s nicely coated.

Pile the noodles high on a large serving plate. Serve immediately for the mushroom lover(s) in your life.

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