Feed your appetite for cooking with Penguin’s expert authors
Holy Shiitake Mushrooms with Fresh Noodles!
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
Buy From
Introduction from Damian King Lee
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
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.
Reviews
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