Gingery shiitake noodles

Whatever you do, don’t cut
your noodles – they represent long life!

  • Prep:15 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 225
  • fat 8g
  • saturates 1g
  • carbs 35g
  • sugars 2g
  • fibre 2g
  • protein 7g
  • salt 1.36g


  • 375g pack medium dried egg noodles
  • couple dashes toasted sesame oil
  • 2 tbsp groundnut oil
  • finger-length piece fresh root ginger, grated
  • 300g fresh shiitake mushrooms, sliced
  • 8 spring onions, cut into thirds, then thinly sliced into lengthways strips
  • 2 tbsp good-quality oyster sauce
  • 2 tbsp light soy sauce


Stir-fried garlic pak choi
Heat 2 tbsp groundnut oil in a wok over a high heat. When it starts to smoke, add 8 finely chopped garlic cloves, stir-fry for a couple of secs, then throw in 600g pak choi leaves, separated and halved lengthways, and a splash of water. Stir for 2-3 mins until the leaves have wilted but the stem still has bite, then season and serve straight away.


  1. Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

  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.

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