Holy Shiitake Mushrooms with Fresh Noodles!
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.
|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.