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Gingery shiitake noodles

  • 375g pack medium dried egg noodle
  • couple dashes toasted sesame oil
  • 2 tbsp groundnut oil
  • finger-length piece fresh root ginger, grated Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
  • 300g fresh shiitake mushroom, sliced
  • 8 spring onions, cut into thirds, then thinly sliced into lengthways strips Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
  • 2 tbsp good-quality oyster sauce
  • 2 tbsp light soy sauce Soy sauce soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
  • Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
  • 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.