Immune-friendly recipe for 8 people, takes only 10 mins; recipe has egg noodle, sesame oil, groundnut oil, ginger, shiitake mushroom, spring onion, oyster sauce and soy sauce.
Gingery shiitake noodles
Course: Immune-friendly
Servings
8
servings
Prep time
15 mins
Ingredients
- Spring Onion: 8 spring onions, cut into thirds, then thinly sliced into lengthways strips
- Soy Sauce: 2 tbsp light soy sauce
- Sesame Oil: couple dashes toasted sesame oil
- Egg Noodle: 375g pack medium dried egg noodle
- Ginger: finger-length piece fresh root ginger, grated
- Oyster Sauce: 2 tbsp good-quality oyster sauce
- Shiitake Mushroom: 300g fresh shiitake mushroom, sliced
- Groundnut Oil: 2 tbsp groundnut oil
Directions
- 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.
