Holy Shiitake Mushroom With Fresh Noodles
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.
Serves
2
Ingredients
- 1 tbsp vegetable oil
- 1 tsp garlic paste, or 2 garlic cloves, crushed and finely chopped
- 1 carrot, peeled and sliced into 5cm batons
- 1 red onion, thickly sliced
- 2 celery stalks, peeled and sliced into thin 5cm batons
- 120g fresh shiitake mushrooms, or 30g dried, soaked according to packet instructions
- 55g mangetout or green beans
- 1⁄4 tsp sea salt
- 1⁄4 tsp ground white pepper
- 400g fresh dan dan noodles
- For the stir-fry sauce
- 1⁄2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp toasted sesame oil
Method
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. 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 three 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.
Extracted from The Noodle Cookbook by Damien Lee of Mr Lee’s Noodles (Ebury Press, £15.99)
