Gingery shiitake noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 375g pack medium dried egg noodle
- couple dashes toasted sesame oil
- 2 tbsp groundnut oil
- finger-length piece fresh root gingergrated
- 300g fresh shiitake mushroomsliced
- 8 spring onionscut into thirds, then thinly sliced into lengthways strips
- 2 tbsp good-quality oyster sauce
- 2 tbsp light soy sauce
Nutrition: per serving
- kcal225
- fat8g
- saturates1g
- carbs35g
- sugars2g
- fibre2g
- protein7g
- salt1.36glow
Method
step 1
Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
step 2
Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.
