Holy Shiitake Mushrooms With Fresh Noodles

Holy Shiitake Mushrooms With Fresh Noodles

When you’re after an intense umami hit, it doesn't get better than a shiitake mushroom. This Cantonese dish packs a super-savoury punch and is so quick and easy to make. The noodles are the bouncy, oily type often called ‘dan dan’ but they can be substituted for dried wheat noodles if you prefer.
Total Time
25 Minutes
1 tbsp of vegetable oil
1 tsp of 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 of fresh shiitake mushrooms, or 30g of dried, soaked according to packet instructions
55g of mangetout (snow peas) or green beans
¼ tsp of sea salt
¼ tsp of ground white pepper
400g of fresh dan dan noodles, or fresh rice vermicelli for vegan option
For the stir-fry sauce:
½ tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tsp of toasted sesame oil
Step 1

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.

Step 2

Pile the noodles high on a large serving plate. Serve immediately.

Recipe courtesy of The Noodle Cook Book by Damian King Lee (Amazon, £11.78)

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