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Holy Shiitake Mushrooms with Fresh Noodles!

by Damian King Lee from The Noodle Cookbook

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


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.

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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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From the book: The Noodle Cookbook

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