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.
From the book
The Noodle Cookbook
A collection of flavour-packed noodle recipes for every occasion
From Japanese-inspired ramen to plant-based noodle stir-fries
With advice on noodle varieties and store cupboard essentials
Introduction
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.
Ingredients
| 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 |
Method
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.
