Shiitake mushrooms and fresh noodles recipe

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Shiitake mushrooms and fresh noodles recipe

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

For the stir-fry
  • 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
  • 120 g fresh shiitake mushrooms, or 30g (1oz) dried, soaked according to packet instructions
  • 55 g mangetout (snow peas) or green beans
  • 0.2 tsp sea salt
  • 0.2 tsp ground white pepper
  • 400 g fresh dan dan noodles, or fresh rice vermicelli for vegan option
  • 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
  • 4.2 oz fresh shiitake mushrooms, or 30g (1oz) dried, soaked according to packet instructions
  • 1.9 oz mangetout (snow peas) or green beans
  • 0.2 tsp sea salt
  • 0.2 tsp ground white pepper
  • 14.1 oz fresh dan dan noodles, or fresh rice vermicelli for vegan option
  • 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
  • 4.2 oz fresh shiitake mushrooms, or 30g (1oz) dried, soaked according to packet instructions
  • 1.9 oz mangetout (snow peas) or green beans
  • 0.2 tsp sea salt
  • 0.2 tsp ground white pepper
  • 14.1 oz fresh dan dan noodles, or fresh rice vermicelli for vegan option
For the sauce
  • 0.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp toasted sesame oil

Details

  • Cuisine: Chinese
  • Recipe Type: Noodles
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Heat the oil in a wok over a high heat. Add the garlic, onion, carrot, celery, mushrooms and mangetout or green beans and stir-fry for a couple of minutes, mixing well.
  2. 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.
  3. Pile the noodles high on a large serving plate. Serve immediately.

This recipe is from The Noodle Cookbook by Damien Lee of Mr Lee's Noodles (Ebury Press, £15.99).

The Noodle Cookbook

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